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Beyond health and sustainability, there’s an artistic side to fermenting. The flavor combinations are endless. Add garlic and chili to cabbage for a spicy kraut, or infuse kombucha with berries and herbs for a refreshing twist. Each batch becomes a culinary experiment, deeply personal and ever-evolving.
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Whether you’re chasing the fizzy tang of homemade kombucha or the earthy depth of miso paste, fermentation invites creativity and mindfulness into your kitchen. It brings us closer to our food and connects us with centuries of culinary heritage.
