People have been fermenting food for as long as they have been domesticating plants and animals, with records showing early examples in 7,000 BCE. Its primary use was to extend the shelf life of foods, ensuring stock in the harsh winter months. These days, many people turn to foods like kimchi, sauerkraut and kombucha for their probiotic properties. Some people eat it as part of their culture and tradition. And for some, it’s about family. In April, we invited friendsRead More
