a perfect balance to the other strong food flavours, comes courtesy of bacteria that produce lactic acid. It is a strategy the bacteria evolved to prevent the growth of other, less acid-tolerant microbes; by nobbling the competition they get more food for themselves—and leave the rest safe for human consumption. Such bacteria are also at work in Nigerian ogi, Korean kimchi, and a host of other foods including that lockdown mainstay, sourdough bread. What do you think is the future of food making ?

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