Fermented Oriental

All around the world fermented foods and beverages are part of the human diet.  In some places they make up a minor 5 percent of daily intake, while in others their role can be as substantial as 40 percent.

These products are produced using a natural fermentation process.  Micro-organisms transform these raw materials both biochemically (i.e., the nutrients) and organoleptically  (i.e.. the taste,texture/odour) into products that have a unique depth of flavor.

Fermented foods can be fried, boiled or candied, or consumed in curries, stews, side dishes, pickles, confectionery, salads, soups and desserts.  They can be in the form of pastes, seasonings and condiments.