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A close look at the science of lactic acid fermentation, the process responsible for some of the sour foods we all know and love: sauerkraut, pickles, kimchi, yogurt, and more.| Serious Eats
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A quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more.| Serious Eats
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There's more to soy sauce than the Kikkoman you buy at the store.| Serious Eats