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Perserving Vegetables by Fermenting Them
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Ruth Cohen has been teaching fermented foods workshops since 2007 (back then it was strange and stinky), but these days fermented foods are recognized as an important part of a healthy diet. Fermenting food is the process of using micro organisms to preserve, enhance flavour and nutritional value of a food. Fermented foods are not new, humans have been fermenting their food to make it more digestible for a long time, and it is universal.
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