Fruits are simple pleasures. But fermented foods have also become popular. Fermented foods last a long time in the refrigerator which is a help if you go food shopping less often than before. Anastasia Sharova, a chef in Stuttgart, Germany, runs Happybellyfish.com. The company is an online cooking school that works on healthy food. It added fermentation classes in late 2019. Then, the coronavirus crisis hit. Suddenly, interest in making kimchi and sauerkraut, two kinds of fermented cabbage; and miso, fermented soybean, increased sharply. Earlier, Kombucha, a fermented tea, had helped popularize home fermented foods. “Health became…number one for many last year,” Sharova said. She added that being at home caused many to make cooking discoveries.