hese days, it feels as if you can’t swing a reusable tote without hitting a bottle of kombucha, yoghurt or some other fermented food. While they’ve been around for centuries - Koreans started brining vegies at least 2,000 years ago - fermented eats have experienced something of a renaissance over the past decade, thanks to research establishing their effect on the gut microbiome (which plays a role in supporting sleep, minimising inflammation and more). Now the trend is expanding
