CULINARY GLOSSARY

Buttermilk is the tangy liquid left after churning butter; a healthful drink and a baking ingredient.

Fermented vegetables are vegetables preserved by the natural lactic-acid fermentation that gives a sour flavour and gut benefits.

Huslianka is a Hutsul fermented drink of boiled milk — thick, tender, and pleasantly tangy.

Kefir culture is symbiotic “grains” of bacteria and yeasts that ferment milk into kefir.

Lacto-fermentation is preserving foods with lactic-acid bacteria that convert sugars into lactic acid.

Miso paste is a Japanese fermented soybean paste with deep umami flavour, the base of soups and sauces.

Natto is a Japanese dish of fermented soybeans with a sticky texture, pungent aroma, and high nutritional value.

Soaking ferment is a traditional Ukrainian way of preserving fruit and berries in a sweet-sour brine by light fermentation.

Tempeh is an Indonesian fermented product of whole soybeans bound by mould into a firm, springy cake.