by Diana | Feb 28, 2026 | Ethnic, Fermentation, Food preparation, Nutrition, Sauerkraut
In the Levant, encompassing Lebanon, Syria, Palestine, and Jordan, fermentation is not a speciality. It is simply how food is made. In villages tucked into hillsides, in city apartments with balconies full of drying herbs, in refugee kitchens where recipes carry...
by Diana | Feb 1, 2026 | Ethnic, Human microbiome, Microbiome, Nourishing Traditions, Nutrition
If fermentation had a homeland, many would argue it might well be Türkiye. Stretching from Eastern Europe into Western Asia, Türkiye sits at a cultural crossroads where food traditions from Central Asia, the Middle East, the Caucasus, and the Mediterranean all meet....
