expanded and revised edition includes a section entirely dedicated to fermentation

they are increasingly available in specialized organic stores

any residue on the bottom and gas accumulations when opening are the result of natural fermentation and quality

fermented cheeses (fermented plant-based cheeses made from nuts and seeds)

the microorganism used for thousands of years in Asian cuisine to achieve the signature umami flavors now renowned and sought after worldwide

KIMCHI MISO biologico expanded and revised edition includesMiso is a fermented seasoning typical of Eastern cuisine. It is mainly used as a flavor enhancer in place of salt. It can be used to enrich soups and many other dishes (the well known miso soup is a classic example). When added at the end of cooking, with the heat turned off, it preserves its properties and aroma. It is a fermented food made from a legume and a grain. We have chosen to use only Italian ingredients and to give it a Mediterranean