The alchemy of fermentation: unlocking depth and complexity in cooking

Fermentation is a biochemical reaction driven by bacteria, yeasts and moulds, breaking down sugars and proteins to produce acids, alcohols and gases. Fermented foods tap into all five fundamental tastes:

1. Sweetness: Fermentation can enhance natural sweetness by breaking down starches into simpler sugars, as seen in amazake (fermented rice drink) or miso caramel.

2. Sourness: Lactic and acetic acids add a refreshing tang, balancing fatty dishes—think kimchi with pork belly or pickled mustard greens in a rich broth.

3. Saltiness: Many ferments naturally increase salt perception (even when salt content is low), helping to deepen flavour perception.

4. Bitterness: Certain ferments, like bitter kombucha or aged cheeses, introduce mild bitterness that pairs well with sweetness (eg blue cheese and honey).

5. Umami: Fermented ingredients act as natural MSG enhancers, boosting savoriness and lingering mouthfeel—such as fish sauce in dressings or koji in marinades.

Additionally, fermentation creates a textural evolution—from the creamy richness of aged dairy to the satisfying crunch of fermented vegetables. The aromatic volatility adds complexity, engaging the olfactory senses before the food even reaches the tongue.

Tips for making your own fermented foods:

1.    Use Quality Ingredients: Start with fresh, organic vegetables, fruits or other base ingredients. This ensures a healthy fermentation environment.

2.    Proper Salt Ratio: Salt is essential for controlling the fermentation process. For vegetables, the ideal salt concentration is around 2-3 per cent of the total weight of the food (eg 2-3 grams of salt per 100 grams of vegetable). This helps prevent spoilage and encourages the growth of beneficial bacteria.

3.    Cleanliness: Clean your utensils, jars and hands to prevent introducing harmful bacteria. Even though fermentation relies on bacteria, unwanted pathogens can spoil your food.

Adam Moore

“Fermentation works best at room temperature, typically between 18-24°C.”

4.    Use a Starter Culture if Needed: Some ferments, like kefir or kombucha, benefit from a starter culture. For lactofermentation (eg sauerkraut), natural bacteria on the vegetables usually suffice, but a starter can be helpful for more controlled results.

5.    Temperature Control: Fermentation works best at room temperature, typically between 18-24°C. Too hot or too cold can slow down or spoil the process.

6.    Monitor the Fermentation: Taste your ferments regularly to ensure they reach the desired flavour. Most vegetable ferments are ready in three to seven days, while fermented beverages like kombucha may take longer.

7.    Keep Food Submerged: If you're fermenting vegetables in brine, make sure they stay submerged under the liquid to prevent exposure to air, which could lead to mould or spoilage.

8.    Allow for Proper Fermentation Time: Patience is key. Give your ferments the necessary time to develop flavour and beneficial bacteria.