Translations:AY Honors/Fermentation/Answer Key/51/en
From Pathfinder Wiki
- Korea – Kimchi: Spicy fermented cabbage with chilli, eaten daily, adds zest to rice or soups. Shapes bold, communal Korean meals. Discussion: “Kimchi’s a sidekick—every table, every bite!”
- Germany – Sauerkraut: Tangy fermented cabbage, pairs with sausages, rooted in winter survival. Defines hearty German feasts. Discussion: “Sauerkraut’s Germany’s pickle—saves cabbage all year!”
- Japan – Miso: Fermented soybean paste, makes savoury soups, central to umami-rich Japanese diets. Discussion: “Miso’s Japan’s flavour hug—soups warm the soul!”
- Mexico – Salsas de Masa Fermented corn dough adds sour kick to tacos, ties to Mesoamerican roots. Discussion: “Mexico’s masa salsas spice up fiestas—ancient taste!”
- Ethiopia – Injera Sour fermented teff flatbread, base for spicy stews, shared in community meals. Discussion: “Injera’s Ethiopia’s plate—sour, shared, sacred!”
