Starting out with fermentation at home, to provide the best quality, easy-to-understand knowledge on Water Kefir/ Ginger Ale/ Milk Kefir/ KombuchaSourdough/ Vinegar/ Rice Wine/ Tempeh/ Natto/ Miso/ Soy Sauce/ Sauerkraut.

History, climate and raw materials have urged humanity to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Fermentation gives the beer both its alcohol content and aroma.
Some vinegar are mildly acidic, soft and harmonious flavor. From the perspective of food science, the flavor of food
flavor is derived from the volatile components: ketones, esters, alcohols and heterocyclic compounds (pyrazines and furfural, which give a baking aroma/ flavor).

From Hippocrates until modern medicine, diet was thought to be of the most important factors for microbiome. Pasteur said: “the microbes will have the last word for human health.” Fermented foods will lead in future nutrition and therapeutics.