See the wonderful world of fermented foods on one delicious chart ...Middle East

From snacks to sauces, fermentation is an important culinary tool across eras and cultures. (Mona Chalabi/)No matter who you are or where you live, you’ve almost certainly eaten something fermented. Humans have been processing food this way for at least 10,000 years in cuisines on every populated continent. Microbes like bacteria and fungi flourish when feeding off carbohydrates, turning sugars into a wealth of new chemicals like the carbon dioxide in breads, ethanol in alcoholic drinks, and lactic acid in dairy.The resulting foods have qualities ideal for human sustenance: prolonged shelf life, better digestibility, and enriched nutritional and flavor profiles. The buffet above represents j

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