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In recent years, there’s been a quiet revolution in home kitchens: fermentation is back. This ancient method of food preservation is now hailed for its health benefits, bold flavors, and sustainability. From tangy krauts to fizzy kombucha, the fermenting trend continues to grow.
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Fermented foods like kimchi, sauerkraut, kefir, miso, and kombucha are not just flavorful—they’re also teeming with beneficial bacteria that support gut health. The process of fermentation transforms raw ingredients using natural microbes, often improving their digestibility and nutrient profile.
