Fermented foods like kimchi, kefir, and kombucha are zooming up the popularity charts — why? Health and taste. Many eat fermented foods for the probiotic benefits, but beyond those, these foods are powerhouses of flavor — spicy, sour, tangy, bright and energizing.
Today we have five recipes that take fermented foods beyond the condiment bottle and that show you how to cook with them in ways that sing with flavor.
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