The Story of Vinegar and How We Lost Natural Fermentation скачать в хорошем качестве

The Story of Vinegar and How We Lost Natural Fermentation

Vinegar was once a micro local product that is now mass produced and relatively sterile. True vinegar that has been naturally fermented holds so much value. It brings life back to food, it preserves over abundance, extracts medicinal value, amplifies nutrition, and has no bounds -- it is true alchemy. In a world where we rely on a supply chain for almost everything we eat, we can take back our power through fermentation, exploration and creativity. By fermenting our food, we can give life back to the store bought or packaged food. We can avoid overly branded items promising us transformation by making things at home ourselves. Challenge ourselves to make sure everything we eat has been reinoculated by our own unique touch. We encourage you all to get curious. Our current mission is to ferment all of our fruits and vegetables brining back unique time and place to our food. #fermentation #fyp #vinegar #fruitvinegar #fermentedfoods #ferment #historyofvinegar #healthylifestyle #healthyliving #healthiswealth #food #foodsystems #foodsystem #corporatefood #localfood #eatlocal