Savoury, sour, pungent and very much alive'. Welcome to the delicious world of ferments from Asia. Fermentation is not just a way to preserve food, it's our gastronomic identity. From Japan to South Korea, and the Philippines to New Zealand, the bounty from the forests, fields and sea are pickled, preserved, and altered by microbes and good bacteria. This series is all about the magic of fermentation - celebrating culinary wisdom, culture and history.