Fermented foods sustain both microbiomes and cultural heritage

Andrew Flachs, Purdue University and Joseph Orkin, Université de Montréal, The Conversation
Posted 4/17/24

Many people around the world make and eat fermented foods. Millions in Korea alone make kimchi. The cultural heritage of these picklers shape not only what they eat every time they crack open a jar …

This item is available in full to subscribers.

Please log in to continue

Log in