Salad In A Jar- The Benefits of Naturally Fermented Vegetables
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From 8,000 year-old winemaking in the Zagros Mountains of Iran, to milk fermentation in Babylon circa 3,000 BC; societies have been fermenting foods for centuries.Before refrigerators, fermentation was a vital technique used to preserve foods. Curing meats, pickling vegetables, and clabbering dairy was the only way to extend the life of perishables. Fast-forward to present day, and things like kombucha and kimchee are an important part of a health-foodie’s day.Aside from long lasting shelf ...
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