Fermentation traces back to many Ancient cultures, Korean and European the most publicized. Here is a fascinating look at fermentation in India from the newspaper “The Indian Express.”
From the article: “Fermented foods are a staple in the Indian diet, with most meals incomplete without a bevy of lacto-fermented achaars that add a healthy kick of flavours, from sweet-and-sour to spicy and tangy. These household staples are made by immersing fruits and vegetables in saltwater brine, releasing microbes that generate a natural preservative, in turn amping up the vitamin quotient and nutrition levels of your favourite pickle, whilst enhancing the complexity of flavours savoured with each bite. …
South Indian staples from idlis to appams and dosas feature fermented rice-and-dal batters; in the North, fermentation has led to probiotic drinks suited to the regional climate from the creamy lassi to the tart-and-salty kanji, featuring antioxidant-rich black carrots, mustard seeds, water and black salt, with the potent concoction preserved in ceramic jars and left to ferment in the sun for as long as two to three days before being strained and served. In fact, when you get down to it, even your favourite snacks involve an element of fermentation, with fluffy tea-time dhoklas (a Gujarati speciality) made with a fermented batter of besan or chana dal, curd, water, baking soda and turmeric.”
Read more (The Indian Express)