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Fermented foods sustain both microbiomes and cultural heritage

  • Written by Andrew Flachs, Associate Professor of Anthropology, Purdue University
Fermented foods sustain both microbiomes and cultural heritageEach subtle cultural or personal twist to a fermented dish is felt by your body's microbial community.microgen/iStock via Getty Images

Many people around the world make and eat fermented foods. Millions in Korea alone make kimchi. The cultural heritage of these picklers shape not only what they eat every time they crack open a jar but also...

Read more: Fermented foods sustain both microbiomes and cultural heritage

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