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Fermentation, a trend that treads strong

We invite you to follow this path with us. Coming soon new recipes: yogurt, sauerkraut, sauces and dressings, drinks, pickles
Gastronomy
Fermentación, una tendencia que pisa fuerte
06 September, 2019

According to activist Sandor Katz, 1962, “ Fermentation is a way to connect more with the environment and with the natural world that surrounds us and that is within each of us.”

It can be defined as the transformative action of microorganisms manipulating environmental conditions. Making a food of different flavor, of conservation more stable and easy to digest, as they contain probiotics and disintegrate anti nutrients. The term probiotic means life promoter. It is a living organism that strengthens digestive health and enhances the action of the immune system.

WHAT BENEFITS DO PROBIOTICS PROBARE?

Promotes digestive and intestinal health, which is linked to better immunity and better mental health. Improving the intestinal flora, the absorption of nutrients, contributing our immune system to fight diseases, producing a lot of beneficial vitamins and minerals.

APPLICATION IN GASTRONOMY

Fermentation is not responsible for a specific taste: it is responsible for improving everything. From beer and the came to the cheese, kimchi and soy sauce, there are thousands of fermentationproducts. They are all dramatically different creations, of course, but they are united by the same basic process…”, says René Redzepi in La Guía de fermenting de Noma.

In 2018 alone, fermented foods in restaurants increased by 149% compared to previous years. Fermentation is reinvented as a culinary trend to rescue ancestral flavors, recover buried flavors, activate hidden nutrients and discourage hyperindustrialization. It is much more tempting than it seems: food and drink are fermented when left to soak in water or in its own juice, a process that causes the growth of “good” bacteria.

Some of them:

  • Vegetables: Sauerkraut, Kimchi, onions, pickles.
  • Fruits: pear chutney, orange jam.
  • Dairy: Yogurt, Kefir.
  • Pulses: Tofu, Tempeh, Miso.
  • Bread and sourdough starter.
  • Meat, fish and eggs: eggs in brine, salmon gravlax.
  • Vinegars: wine vinegar, pineapple vinegar, blackberries.
  • Alcoholic and non-alcoholic beverages: Ginger Ale, Kombucha, cider apple, mead.

Fermentation is a way to find new flavors and a toolbox that can be used to further manipulate the food world.

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