“A LOT OF THESE TRADITIONS – SOME OF WHICH CAN BE TRACED BACK THOUSANDS UPON THOUSANDS OF YEARS – ARE DYING.” WHEN IT COMES TO FERMENTATION, THE WORD ‘ANCIENT’ BARELY BEGINS TO COVER IT.
A benign, controlled form of rot, the practice pre-dates writing and may have given agriculture a run for its money too. You can find its roots in the very beginnings of civilisation, when early humans discovered an alchemy that allowed them to store food over the winter, giving humanity a competitive advantage it never looked back from. Almost every culture on Earth practises fermentation in some way, whether it’s making beer and wine – the first deliberately fermented products – or bread, cheese, yoghurt, chocolate, vinegar, soy sauce, tofu, tempeh, kimchi… well, you get the idea.…
