Wine, cheese and cured sausages — all made possible by live cultures. No wonder we love fermentation so.
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Sauerkraut uses lactic fermentation to add flavor and preserve for longer keeping.
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Traditional Korean kimchi is credited with health benefits as well as fine flavor.
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Traditional dill pickles are lactically fermented.
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Both beer and bread are fermented by yeast that convert sugars to alcohol and carbon dioxide.
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Yogurt, a classic fermented food, can be served sweet or savory.
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