{"id":7946,"date":"2024-03-11T15:58:51","date_gmt":"2024-03-11T13:58:51","guid":{"rendered":"https:\/\/www.dineplan.com\/blog\/?p=7946"},"modified":"2024-03-11T16:02:19","modified_gmt":"2024-03-11T14:02:19","slug":"the-art-of-fermentation","status":"publish","type":"post","link":"https:\/\/www.dineplan.com\/blog\/the-art-of-fermentation\/","title":{"rendered":"The art of fermentation"},"content":{"rendered":"

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Fermented food is all around us. Kimchi and kombucha are obvious examples that have become popular in recent years, but the list is surprisingly extensive. Think dairy products (most cheeses<\/a>, yoghurt, cr\u00e8me fra\u00eeche), bread, alcohol, vinegar, miso, salami and even chocolate<\/a>. And really, that\u2019s just the top of the pickle jar! On our home continent, amasi, umqombothi (maize and sorghum<\/span> beer), injera<\/span> (Ethiopian teff<\/span> flatbreads) and many varieties of pap are all made possible through fermentation.<\/p>\n

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A post shared by Addis in Cape Restaurant (@addis_in_cape_restaurant)<\/a><\/p>\n<\/div>\n<\/blockquote>\n