Fermenting is the process of using microscopic bacteria and fungi to
change the chemical makeup of something – typically food.
If it were invented today, it would no-doubt be called biohacking, and Silicon Valley investors would be throwing huge amounts of money into it.
However, it was invented thousands of years ago, and predates not only the notion of venture capitalism, but the idea of money itself.
Sandor Katz is one of the most respected authorities on home fermentation, and in The Art of Fermentation, he goes through different types of ferments from around the world, looking at the science, process of performing them safely, their cultural importance, and the culinary applications.