But of course as with so many health fads eating fermented foodsis nothing new. Various forms of mold, yeast, alcohol, vinegar, and fermented pastes have been cornerstones of cuisines around the world (especiallyin non-Western pantries) as long as humans have been eating. "People don't realize how much of the food they eat is fermented," says David Zilber, head of the fermentation lab at celebrated Copenhagen restaurant Noma. [more...]
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