However, creating other products isn’t the only purpose of fermentation.
According to Mabi David, a local author and member of Good Food Community, a small social enterprise connecting small organic farmers with urban consumers through community-shared agriculture, fermentation not only produces vitamins and minerals that are good for the body, but it is also an effective way to save vegetables and minimize food waste.
“The technique is well known in different cultures worldwide for preserving the shelf life of food items. For example, ahead of Baguio cabbage will only last for several days on the counter but can last several months when fermented as kimchi,” she said.
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