Foods transformed by microbial culture. Fermentation changes nutrient availability, creates new compounds and, in unpasteurised forms, delivers live microbes.
2 foods in Fermented vegetables
Salted napa cabbage layered with chilli, garlic, ginger and usually a seafood element, then fermented by the bacteria native to…
Shredded cabbage salted and left to ferment under its own brine, where lactic acid bacteria already on the leaves acidify it…