Fermentation

Fermentation — as a general culinary technique — is the process of the controlled transformation of foods with the help of beneficial microorganisms (bacteria, yeasts, moulds) or the product's own enzymes. In the course of this process the microbes process sugars and other substances, radically changing the flavour, aroma, texture, and often the nutritional value and keeping time of the food.

Fermentation is one of humanity's oldest and most widespread biotechnologies, which has given the world an incredible variety of products. There are several main types. Lactic-acid fermentation stands behind sauerkraut, cucumbers, kimchi, yoghurt, and cheese. Alcoholic fermentation is responsible for wine and beer; kvass and sourdough bread combine yeast and lactic-acid fermentation. Acetic-acid fermentation gives vinegar. With mould cultures miso, tempeh, and some cheeses are made. Besides preserving and the inimitable flavour (“sour”, “umami”), fermentation often makes a product more wholesome: it enriches it with vitamins, living probiotics, and eases digestion. Today fermentation is experiencing a true renaissance in haute cuisine, where chefs experiment with cultures to create new, complex flavours. This technique is an example of ancient wisdom, in which natural processes turn simple products into true gastronomic treasures.