Cook this: 3 recipes from Ferment, including a ruby-red sauerkraut and a focaccia to make with it

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New Scientist

The exceptionally tasty new fermented foods being cooked up in the lab

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...