Sour, Salty & Alive
The very first foods fermented by humans, vegetables have been transformed from surplus into fermented products made more nourishing and delicious than ever.
Sour, Salty & Alive - Preserving Produce
The very first foods fermented by humans, vegetables have been transformed from surplus into fermented products made more nourishing and delicious than ever.
Sour, Salty & Alive
Savoury, sour, pungent and very much ‘alive’. Welcome to the delicious world of ferments from Asia.
Fermentation is not just a way to preserve food, it’s our gastronomic identity. From Japan to South Korea, and the Philippines to New Zealand, the bounty from the forests, fields and sea are pickled, preserved, and altered by microbes and good bacteria. This series is all about the magic of fermentation – celebrating culinary wisdom, culture and history.
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