David Zilber, a chef and former fermentation lab director, explains how fermentation transforms foods through microbes: 'Grape juice? Wine. Cucumbers? Pickles. Milk? Yogurt.' The process relies on microbes, key to developing unique flavors.
Zilber emphasizes the connection between foods liked by humans and microbes: 'In the Venn diagram of foods that microbes like, and foods that humans like, there's a lot of overlap there. When they get to party down in our food supply, we seem to like what they do.'
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