Millie Pickles
WE CAME FOR THE TASTE BUT STAYED FOR THE GOODNESS Fermenting has been used for thousands of years as a natural process to preserve food. Millions of microbes munch on carbohydrates and produce acids which beat back bad bacteria and give the food a titillating tangy taste. Fermented vegetables are savoury, sour and oozing umami. And if that wasn’t enough, science now understands they’re great for your gut.
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