Fermentation is both low-tech and democratic. It can be a fundamental component of a sustainable food system
Is fermentation really so effortless? The short answer is yes. Many recipes will call for two things: water and salt. At just a 1:50 ratio (2%) of salt to food, you can create an environment undesireable for all the bad bacteria and encourage all the good ones. Sauerkraut, kimchi, fish sauce, sriracha, and kosher dill pickles—are all made according to this principle.
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