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Food preservation techniques such as salting, drying and fermentation allowed early societies to —storepublishtranslatepostpone surplus harvests for the leaner months of winter. Fermentation, in particular, relies on beneficial microbes to —convertforbidadvertiserepay sugars while simultaneously suppressing the growth of harmful bacteria. Modern refrigeration has since —supersededapologisedfinancedrehearsed many of these traditional methods, though some persist for their distinctive flavours.