Oranges and lemons, the bells of St. Clement’s – anything can be fermented if you try hard enough. But why, and how?
A means of preserving food that predates refrigeration by millennia, fermentation is a natural process in which microbes like bacteria, yeast, or mould break down food components – typically sugars and starches – into simpler compounds like acids or alcohols. This not only extends the shelf life of the food but also enhances its flavours and nutritional profile.
