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Fermenti Foods fights food insecurity with fermentation MACKENSY LUNSFORD, Asheville Citizen Times March 7, 2021 FacebookTwitterEmail ASHEVILLE, N.C. (AP) Salt, water and time. The rest is up to the microbes. That’s the formula behind lactic acid fermentation, in which yeasts and bacteria convert starches or sugars into lactic acid, yielding foods like sauerkraut, kimchi and pickles. Meg Chamberlain of Fermenti Foods, a local purveyor of fermented everything, thinks there’s room for such practical magic in everyday kitchens. She recently teamed up with Selina Naturally Celtic Sea Salt to help fight food insecurity in Madison County. Selina Naturally donated 1,200 pounds of sea salt to the Beacon of Hope Food Bank In Marshall, with all clients getting a pound of salt in their free produce boxes.

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