Fermentation, as a concept, suffers from its own reputation. It sounds worthy. Technical. The sort of thing discussed by people who own multiple Kilner jars and refer to their fridge as though it were a living ecosystem. In lifestyle terms, it sits somewhere between sourdough evangelism and the faintly intimidating world of home kombucha.
Yet fermentation is also deeply ordinary. Entirely unglamorous. Older than most of the foods we now consider staples. Long before “gut health” became a supermarket slogan or a social media aesthetic, humans were quietly letting microbes get on with things.
