Source: Mackensy Lunsford, WRAL, 3/8/21

 Salt, water and time. The rest is up to the microbes. That’s the formula behind lactic acid fermentation, in which yeasts and bacteria convert starches or sugars into lactic acid, yielding foods like sauerkraut, kimchi and pickles. Meg Chamberlain of Fermenti Foods, a local purveyor of fermented everything, thinks there’s room for such practical magic in everyday kitchens.

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