Fermenting food isn#39;t new, it#39;s been around for thousands of years, our grannies used it, too, to make pickles, cheese, yogurt and breads, but restaurant chefs to home cooks are now lapping up the offerings of fermentation, from umami taste to gut health.
Fermenting food isn#39;t new, it#39;s been around for thousands of years, our grannies used it, too, to make pickles, cheese, yogurt and breads, but restaurant chefs to home cooks are now lapping up the offerings of fermentation, from umami taste to gut health. Fermenting food isn#39;t new, it#39;s been around for thousands of years, our grannies used it, too, to make pickles, cheese, yogurt and breads, but restaurant chefs to home cooks are now lapping up the offerings of fermentation, from umami taste to gut health. Moneycontrol Latest News Read More
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