Fermentation

Fermentation has been used as a form of food preservation since biblical times.
Soy sauce and Bean Paste are one of the world's oldest condiments and began in China more than 2,500 years ago.

Dou Jiang

Cheese appeared for the first time in approximately 7000 B.C.
It is said that cheese was first manufactured in the Middle East.

A tradition of Korea, Kimchi is made mainly by salting cabbage and dressing it with red pepper powder, garlic, ginger, scallions and radish. placed in clay containers and left to fermentate for weeks. American Magazine ‘Health’ named Kimchi, Olive oil, Soy, Yogurt, Lentil as the best healthy food on earth.

Kimchi

Prosciutto is a popular Italian ham that is usually sliced thin and served uncooked; Fermentation of prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham.

prosciutto - whole and sliced

In Spain they called preserved ham Jamon. The curing after salting can be up to four years !

jamon - whole and sliced

Hams of various regions of North America and Europe go through a month of dry salting, a month of smoking and 12 months of maturation.

Ham