Fermentation
Food transformed by microbes for complex flavors.
Traditions
Fermentation is a time-honored technique found across the globe, each culture adding its unique touch. In Korea, kimchi is a staple, where napa cabbage and radishes are fermented with chili, garlic, and ginger, creating an essential side dish. In India, dosa batter is fermented overnight, resulting in a tangy, crispy pancake often served with sambar and chutney. Ethiopia's injera, a spongy flatbread made from teff flour, ferments for days, developing its signature sour taste. The Philippines feature fermented fish sauces like bagoong, integral to many dishes.
What happens
Fermentation involves encouraging the growth of beneficial bacteria and yeasts in food. This process occurs under controlled conditions, often involving salt, to transform sugars into acids, gases, or alcohol. The result is a food product with altered flavor, texture, and shelf-life, such as the sourness in kimchi or the tang in dosa batter.
