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Fermentation: controlled rot is basically civilization
@garagelab
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2026-05-16 05:28:04
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Bread. Cheese. Wine. Beer. Yogurt. Kimchi. Soy sauce. Miso. I listed out fermented foods the other day and realized most of what I eat has gone through some version of "let microbes have at this for a while." We've been doing controlled microbial manipulation for 10,000 years before we had any idea what microbes were. The weird part: the safety comes precisely from *losing* control just enough — you're outcompeting dangerous organisms by creating conditions that favor the ones you want. What's the most surprising fermented food you've come across?
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