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Fermented Food

Latest
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From Ancient Rome to New Nordic: The Interrupted Legacy of Garum
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
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Sang-Hoon Degeimbre on The Art of Fermentation
What's the purpose of fermentation? What are its benefits to health and sustainability? And how do you make white kimchi? The chef from L'Air du Temps explains
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Joshua Evans' Fermentation Experiments
A chat with the Former Nordic Food Lab Lead Researcher Joshua Evans on the future of fermentation and the possibility of amplifying the flavours of foods.
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Japan meets France: Chef Shinobu's cooking
Shinobu Namae combines lacto-fermentation with heritage Japanese foodstuff to create a new synergy for Franco-Japanese gastronomy.
A List of 10 Everyday Fermented Foods
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FDL+ A List of 10 Everyday Fermented Foods
Take a journey through the most common fermented foods and discover how easy the health-giving food is to put on your plate.
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Milk Fermentation: The Science Behind It
What's the science of milk fermentation and how can we apply it at home? Here's a focus on the fermentation process and a list of fermented milk products.
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The Taste of Fermentation According to Yannick Alléno
After years spent perfecting sauces, French chef Yannick Alléno goes further by using fermentation to enhance his creations, a "boost" to the taste.
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Behind Fermentation, a Trend Without Borders
A closer look at fermentation and fermented foods as they were discussed during the Slow Food - Indigenous Terra Madre event in India.
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Arielle Johnson on Harnessing the Power of Fermentation
An interesting video presentation from MAD's head of research Arielle Johnson on how restaurants could harness waste for fermentation.
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WATCH: David Chang Explains His New Fermented Products
Have you heard of bonji and honzo? They are part of a line of fermented foods launched by Momofuku chef David Chang. Watch these videos to learn more.
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The Nordic Food Lab's Podcast on Fermentation
Curious about pickles and fermented foods? Get the lowdown on lactic acid fermentation in this podcast by the Nordic Food Lab in Copenhagen.
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Noma's Lacto-Fermented Plums (Video)
The team at Rene Redzepi's Noma has released another video portraying their insider tricks for making lacto-fermented plums