Sourdough was just the beginning. Home cooks are now fermenting everything from hot sauce to miso.What started as a pandemic-era hobby has become a lasting culinary movement. Kombucha, kimchi, and tempeh kits sell out regularly at specialty grocers, and online communities swap starter cultures like heirloom seeds. Nutritionists note the potential gut-health benefits, while chefs prize the deep, complex flavors fermentation unlocks that simply can't be replicated with vinegar or artificial souring agents.
