Fermentation is a tool to create flavours and function with naturally occurring microbes in the environment. It is safe and have been practiced for centuries in different parts of the world.
From secret recipes to the neighbourhood taprooms, fermented foods and drinks are making a comeback with all the jazz and it is here to stay. From sustainable food practices to the flavour of the future, read on why fermentation is the key to developing long-lasting food culture.
World Kombucha Day celebrates not only this beloved fizzy drink but also the nurturing nature of its microbes. It is a day to come together and celebrate the positive impact this practice has on the kombucha brewers and drinkers alike.
