date:Oct 15, 2018
legumes.
Fermentation instils the umami flavour that is so beloved of Asian diners. This salty-sweet combination is a staple of Japanese and Korean cuisine. It is also behind the trend for seaweed-based snacks.
James Mackney founded 100 percent raw organic gourmet fermented food range, Ferment It. Their range includes kimchi and sauerkraut, but also fermented lime, mango and chilli condiment that can be eaten alone or spread on crackers, bread or vegetables.
Theyve found the range is popular