The fermented food trend

There is virtually no culture in the world that does not ferment its food. Fine delicacies such as kimchi, miso and kombucha, which originated in Asia and quickly became “superfoods” here, find their regional counterparts in sauerkraut, bread and simple yoghurt. But no matter how exotic or old-fashioned they sound, all fermented foods have something in common. They have a longer shelf life, are very aromatic and have a lot up their sleeves in terms of health and digestibility.