Choose Fermented Foods for Health and Flavor

Humans have used fermentation for centuries to preserve food. Today, we know that fermentation also makes some foods more nutritious.

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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