Three joyful ways to make ferments inspired by the culinary traditions of India, Korea and Japan with a sprinkling of eastern Europe

When it comes to food, fermentation refers to the chemical breakdown of a substance by bacteria, yeasts or other microorganisms, typically involving effervescence. The word also means “agitation” or “excitement”. This is all about the bubbling, fizzing, magical, transformation of life, and the dynamic relationship between bacteria and their surrounding environment. As we enter a brand new year, I can’t think of a more apt way to connect what goes on inside, and outside, the kitchen. Fermentation as metaphor, then, but also fermentation as fridge-staple deliciousness for all the 2021 recipes ahead.

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