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Fermented Foods Make a Comeback
Fermented foods are yet another example of what's old becoming new again. Traditionally, almost every civilization regularly produced and consumed at least one cultured food. While our generation had all but forgotten traditional fermentation practices, now that scientific research is investigating the effect of active bacterial cultures from fermented foods on health, foods such as sauerkraut, kimchi, miso, chutneys, kefir, and yogurt are re-appearing in kitchens everywhere.
April 29, 2010