fermented foods
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From kimchee in Korea to kvass in Russia to dosas in South India, fermented foods are enjoyed almost daily in traditional societies, and now health professionals and enthusiasts are taking interest in the unique health benefits these foods offer.
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There is a lot to look forward to in the New Year for food trends and the evolution of supermarkets. Expect to see smoked as this year's key flavor and a huge rise in popularity for fermented foods.
You produce a hot sauce with complex umami flavors -- a condiment worthy of your best grilling.
Make no mistake, summer is not the only season for pickling.
Fortunately for people like my husband, kimchi isn't the only fermented vegetable. Pickles, sauerkraut, and other fermented foods also introduce probiotics to your gut to help balance microflora.
Culturing our foods is not just a preservation method, it's also integral to our health -- something frozen or canned foods can never offer.