Unrelenting Fermenting – The rapid growth of funky foods (Sign Salad)

While the relationship between humans and fermentation is probably older than time itself, the fermented foods industry, not unlike the scobies used to make kombucha, has grown rapidly in recent years. Research shows a swelling market for products like kimchi, kefir, kombucha, natto and tempeh, as well as a growing appetite for the potential advancement in plant-based alternatives to meat that fermentation helps provide.