EGGS on sourdough toast with a dollop of kimchi for breakfast and a chilled glass of kombucha for sundowners — London eateries are book-ending days with fermented foods. Throw in a spoonful of sauerkraut with lunch, and diners’ guts are positively gurgling with healthy bacteria.Fermentation is an ancient practice. Many cuisines are steeped in it — Eastern European pickles, Japanese miso, Korean kimchi, and South African umqombothi.Over the past few years Londoners have embraced fermenting. Craft microbreweries, kombucha brewers, kimchi and sourdough makers are proliferating.Adam Vanni, from Jarr Kombucha, shares space with a microbrewery in Hackney Wick, an arty East London neighbourhood. A group of young men, mostly bearded, unload barrels of beer, while music blares from a warehouse that transforms into a taproom and party space at the weekend.Vanni hails from Los Angeles, where kombucha has been growing in popularity since the 1990s. Kombucha is a fermented tea packed with probio...
Would you like to comment on this article?
Sign up (it's quick and free) or sign in now.
Please read our Comment Policy before commenting.
Subscribe now to unlock this article.
Support BusinessLIVE’s award-winning journalism for R129 per month (digital access only).
There’s never been a more important time to support independent journalism in SA. Our subscription packages now offer an ad-free experience for readers.
Cancel anytime.
Questions? Email helpdesk@businesslive.co.za or call 0860 52 52 00. Got a subscription voucher? Redeem it now.