From kimchi to kefir: why ancient wisdom on food fermentation remains good for our gut (Positive News article)


Learn about the ancient wisdom about fermented foods! Read all about it in the Positive News article guided by Rain Kuldjärv, a food researcher at TFTAK, author & project partner of the DOMINO project.

Read the full article on the Positive News website, here:

For more inspiration, check out Rain Kuldjärv’s “Fermentation: Plain and Simple”, voted Estonia’s Best Cookbook of the Year in 2023. This book helps readers gain a basic knowledge of fermentation, from the beginnings of pasteurisation to spotting food safety concerns, before diving into some navigable recipes that can be tried at home (ever heard of pickled watermelon rind?).

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