Humans have consumed fermented foods in different forms for thousands of years, mostly for preservation and convenience, but they also happen to be incredibly good for us. Although they are not typical of the modern Western diet, fermented foods are experiencing a resurgence thanks to widespread interest in the various health benefits they provide. The complex flavours and range of textures they bring to the table have also proven to be a big draw. In fact, not only are we eating up huge amounts of fermented foods these days, people are actually buying the old-school ceramic crocks to make their own. From celebrity chefs and food trucks to holistic nutritionists and school cafeterias, fermentation is the real deal in culinary arts and natural health.

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