If you are looking for a cost-effective and efficient way of preserving raw materials (that are often perishable), then fermentation is the way to go! This on-trend process is one of the many ways – other than freezing, canning, pickling or drying – that food can be preserved. The Big Six Kefir: It tastes a bit like drinking yoghurt, but kefir is actually a fermented milk drink and is full of probiotics and calcium. Sauerkraut: Made from cabbage and salt, sauerkraut is a good source of fibre and healthy probiotics. Kimchi: Sauerkraut’s Korean cousin, kimchi is also a fermented cabbage…
