Fermented Food Stars

Fermented foods and beverages have been produced by humans since 11,000 BCE. Fermentation reduces spoilage of foods, increases their period of use (‘shelf-life’), and hence reduces wastage. Fermentation also changes the chemical composition of food materials and thereby improves their nutritional and health values, and provides new flavours, odours and textures. The broad spectrum of locally-available food materials used for fermentation, and the range of the microbes involved in the fermentation processes and the fermentation conditions used, result in a vast diversity of local and regional products that distinguish and help define the culinary and cultural identities of peoples. Let’s explore the fermented foods of the world and appreciate their contributions to our cuisine, health and cultural diversity.