The Art of Fermenting Food
The French baguette. (Photo: Imjustmatthew/Wikipedia)
One thing that all cultures share in their cuisine is the ancient art of fermentation, allowing microbes to flavor and preserve food.
The French have the baguette, Japanese have raw fish and Americans have Coke.
It is a turn-off for many, but we eat many foods that are fermented and sometimes we may not even know it.
Anchor Marco Werman talks about fermentation to Sara Dickerman, a contributing editor at Saveur Magazine
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