Fermented & Preserved Foods

Fermentation is one of the oldest ways to preserve food, dating back thousands of years. Before refrigeration, ancient cultures fermented grains, vegetables, dairy, and meats. This made food last longer and improved nutrition. Many of these old techniques are still used today. They are valued not just for preservation but also for their unique flavours Read More

Fermentation is a time-honoured culinary art embraced by cultures worldwide. This magical transformation occurs through beneficial microorganisms—bacteria, yeast, and fungi at work. It does more than preserve; it enhances flavours and elevates nutrition. Digestion becomes a breeze, thanks to probiotics and enzymes enriching every bite. From the tangy “sour” of sauerkraut in Germany to the Read More

In every corner of the world, humans have long turned to fermentation not just to preserve food, but to elevate it. Long before refrigeration, ancient cultures developed ingenious methods to extend shelf life and unlock bold, complex flavours. The result? A global symphony of tangy, pungent, and umami-rich foods that remain at the heart of Read More

Pickling is an ancient method of preserving food that has been practised worldwide for generations. Immersing fruits, vegetables, and even meats in brine, vinegar, or fermented liquids has allowed people to prolong the shelf life of their food and improve its flavour. From tangy dill pickles of North America to spicy Indian achaar and savoury umami-rich Japanese Read More