A polyphenol-rich vinegar — anthocyanin, resveratrol and gallate matrix from grape skin, the scientific backbone of
Fermentált zöldségek / italok
A milder, less acidic Japanese vinegar — gentle acetate-SCFA with gluconic acid and amino-acid matrix, the foundation
Japanese soy sauce — a kōji + Lactobacillus + yeast triple ferment, glutamate-dominant umami bomb with an isoflavone matrix.
South Indian rice-lentil fermentation — lactic Leuconostoc + Saccharomyces + spontaneous B12 synthesis, easy digestibility and reduced phytate.
Ethiopia's spongy bread — teff fermentation with live lactic acid bacteria, high iron content and reduced phytate, the ancient foundation of Ethiopian cuisine.
Korean fermented soybean pastes — Bacillus-dominant ancient soy ferment (doenjang) + capsaicin ferment (gochujang), isoflavone + capsaicin synergy.