Ferments and Cultures

All vegetables and fruits will mature and eventually start to rot. Fermenting and culturing are traditional ways of preserving food, which not only extend an ingredient’s life and enhance its natural flavours, but have the significant benefit of making food more digestible.

In most countries, you will find some tradition of fermentation and the culturing of foods. Take for example beer in Germany, wine in France, sauerkraut in central and eastern Europe, kombucha in China (and Japan), kimchi in Korea, salami and olives in the Mediterranean, beans and grains in India, and kefir in Russia… in Sweden, where I am from, we love to ferment not only vegetables but also dairy and fish.