FERMENTED FOODS AND METHODS FOR MAKING SAME

The present disclosure relates to a method for preparing a fermented edible product enriched or improved in one or more properties selected from flavour, aroma, texture, cooking experience, visual appearance, nutritional and/or dietary value, spoilage time, and/or carbon footprint comprising: a) Providing one or more edible ingredients. b) subjecting the one or more edible ingredients to one or more preparation steps to form a fermentation substrate. c) contacting the fermentation substrate with one or more microorganisms under conditions allowing the microorganisms to colonize and proliferate on/in the fermentation substrate; and d) isolating the fermentation substrate and the one or more microorganisms into the edible product.