Sour, Salty & Alive
The moment our ancestors unlocked the body’s ability to consume fermented foods, people have found ways to transform fruits into an extraordinary variety of flavours.
Sour, Salty & Alive - Fermented Fruits
The moment our ancestors unlocked the body’s ability to consume fermented foods, people have found ways to transform fruits into an extraordinary variety of flavours.
Sour, Salty & Alive
Savoury, sour, pungent and very much ‘alive’. Welcome to the delicious world of ferments from Asia.
Fermentation is not just a way to preserve food, it’s our gastronomic identity. From Japan to South Korea, and the Philippines to New Zealand, the bounty from the forests, fields and sea are pickled, preserved, and altered by microbes and good bacteria. This series is all about the magic of fermentation – celebrating culinary wisdom, culture and history.