#fermented foods

What's your take on fermented foods becoming mainstream in world cuisines?

Does fermented food culture deserve its elite status, or is it just trendy gut-washing?

Is the hype around fermented foods just a pretentious marketing gimmick, not a health revolution?

Are fermented and foraged foods just a trend or the new normal?

Is kimchi just hype or does it actually stack up against other ferments?

Sourdough vs regular bread — which is actually better for digestion?