Fermenta and up! World Mania for living food

by David Martín Rius

Fermentation: The best saved secret of gastronomy

Today, fermentation has become a luxury hobby for chef and fans equally, transforming common ingredients into true Gourmet masterpieces. This process, which uses bacteria, fungi and some enzymes of nature, is like a rejuvenating spa for our food. In addition to making our food more tasty, it has the amazing ability to preserve what the Earth offers us.

The global impact of the fermented

Almost a third of the dishes that arrive at our table have passed through the magical world of fermentation. In fact, this technique not only improves the taste of our food, but has given rise to one of the largest food industries on the planet. From the finest cheeses to artisanal beers, fermentation is a silent but indispensable protagonist in our diet.

More than a flavor: the culinary revolution

Far from being just a passenger fad, fermentation has been present in human culture since time immemorial. The renowned chef René Redzepi, in his work ‘The Noma Fermentation Guide’, tells us that this technique not only adds a unique flavor, but raises everything it touches. From the Chucrut to the Kimchi, each creation tells a story, an ancestral connection with our ancestors.

Reinventing ancient flavors: the noma case

For Micaela Najmanovich, a pastry chef and mind behind anafe, current haute cuisine seems to be going through what she has called ‘Noma’ disease. While most pursues fresh ingredients, Noma immerses himself in preservation, creating unexpected delicacies such as Peaso, a fermented alternative to miso paste that derives from peas. That is thinking outside the box!

The future is in your fermentation jars

From yogurt to beer, these delights that rejoice our world gastronomy are perfect examples of what fermentation can offer. Imagine effervescent kefir bottles and fruit kombuchas in your fridge, a feast of flavors that sweep the monotony of daily foods!

Benefits for your health and palate

The growth of “good” bacteria during fermentation not only raises the taste of our dishes, but also makes wonders for our health. These bacteria are key to efficient digestion, which translates into a stronger immune system and, therefore, better mental health. Let’s talk about two birds with a shot!

An expanding market: What an opportunity!

According to the ‘Global Market of Fermented Ingredients 2019’, the trend points to accelerated growth in the fermentation industry, driven by the growing demand for healthy and functional food options. It is a second life for our ancient customs of conserving food, now modernized to satisfy contemporary palates.

Fermentation: more than a trend

The popularity of fermented foods is not a one -day phenomenon. This return to the classic reminds us that fermentation never left; He has always been present in our kitchens, waiting for the time to shine again. So, the question is not whether you should join this fashion, but when you will start experimenting with your own jars of fermented treasures.

If our accelerated society is able to find time to enjoy the slow and meticulous magic of fermentation, the future of our kitchen will be more vibrant and diverse. List for fermented adventure?

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