Amisha Singh
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Fermentation is one of the oldest food processing techniques, dating back to at least 7000 BCE. Here’s a look at how fermentation is central to international cuisines:
Amisha Singh
Image : Pinterest
Fermentation was originally used for preservation, long before refrigeration, and later appreciated for its unique taste, nutritional and medicinal benefits.
Amisha Singh
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Korea Kimchi Spicy fermented cabbage, rich in probiotics.
Amisha Singh
Image : Pinterest
Japan Miso & Soy Sauce Fermented soy products used in soups/sauces.
Amisha Singh
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Germany Sauerkraut Fermented cabbage with a tangy flavor.
Amisha Singh
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China Kombucha Fermented tea with natural carbonation.
Amisha Singh
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France Cheese & Yogurt Microbial fermentation enhances flavor & texture.
Amisha Singh
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Russia Kvass Fermented rye bread drink.
Amisha Singh
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India Panta Bhaat Fermented and cold rice.
Amisha Singh
Image : Pinterest
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