Part 2/11:
Throughout history, the natural fermentation of fruits, grains, and legumes has played a vital role in food preservation, flavor development, and nutritional enhancement. In lush rainforests and subtropical valleys of Asia, native peoples have long exploited these invisible biocultures, creating traditional products that are rich in cultural significance. The process involves harnessing naturally occurring microorganisms from the environment, which ferment the raw ingredients over days or months, producing complex flavors that are impossible to replicate artificially.