I was watching Sandor Katz: The Art of Fermentation lecture. It was an eye-opener for me. I remember how grandma was very particular about leftover curd to make more curd from it.
Fermentation is more of a magic than science. We have made bacteria the villain. They are part of us humans residing in guts and has an impact on our brain. We let microorganisms feast be it milk, meat, or vegetable.
There is little fermentation in our daily food consumption: beer, kombucha, cheese, curd, kimchi, Salami, pickle, and Sauerkraut.
My wishlist would be to learn some of this magic we call: Fermentation. 🙂