Microbes (bacteria, yeast, fungus, or a combination of these) break down the food molecules and creates a new taste through this process. For example, the lactic acids in fermented cabbage give the cabbage a new, unprecedented taste and texture. Lavender kombucha, where the fragrance previously was present only through the aroma, is incorporated into the bubbling flavour. In the best ferments, the original taste is not lost, it is only only enriches the produce. Umami is Japanese and means “pleasant, appetizing taste”. It is one of the five basic flavours, besides sweet, salty, sour and bitter. Umamis are found in fermented products, soy sauce, long-matured cheeses (parmesan), mushrooms, well-ripened tomatoes, unseasoned meat and sodium glutamate.