Food Fermentation
The Suktu have perfected the art of controlled decay. Through the use of fermentation, they create cheese, yogurt, miso, vinegar, kimchi, kombucha, fermented fish, and sourdough bread, each of which they consider to be delicious, but which might be an acquired taste for other races.
Utility
The foods produced through fermentation vary depending on where in the Middle Realm they are made. For instance, yogurt is common in Kameshk, miso is readily-available in Chengai and Tasawa, and fermented fish is a staple in Umatag.
Manufacturing
Depending on the producer and the product, yeast, sugar, and rennet are sometimes added to food items to spur fermentation. In other cases, spontaneous fermentation is put to use.
Social Impact
As with many Suktu-dominated traditions, food fermentation demonstrates this race's ingenuity and habit for making the most of every resource. The other races are typically intrigued-yet-cautious about Suktu-fermented foods because of their bold flavors and unusual textures. Whether or not those flavors and textures are pleasant depends heavily on the sensibilities of the individual tasting them.
Access & Availability
Food fermentation is common enough that ordinary Suktu use it to preserve their food.
Complexity
From measuring the correct amount of yeast to ensuring that the end product is safe to eat, controlling the process of fermentation takes practice. If things go poorly partway through, the results are strange at best and dangerous at worst.
Discovery
Discovery of this food preservation method was likely accidental. After individuals from prior centuries found out that certain foods could still be eaten after other races would have thrown them away, it's believed that the Suktu began intentionally letting certain foods ferment, both for the taste and for the fact that such foods lasted longer in storage.
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