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Cultural Rehabilitation: The Health Benefits of Fermented Foods

Posted Jan 11 2010 8:00am
The following is an excerpt from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Katz. It has been adapted for the Web. Fermented foods and drinks are quite literally alive with flavor and nutrition. Their flavors tend to be strong and pronounced. Think of stinky aged cheeses, tangy sauerkraut, rich earthy miso, [...]
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