Fermentation

Fermentation is a biochemical food transformation process by micro-organisms (lactic bacteria, yeasts, moulds), producing complex aromas, increasing conservation and modifying digestibility. Fermentation has had a major return in modern cuisine under the impulse of Rene Redzepi at Noma, who opened a dedicated fermentation laboratory in 2014. Contemporary three star tables regularly integrate misos, garums, kojis, kimchis, kombuchas and lacto-fermentations in their menus. Fermentation has become a signal of culinary modernity and sustainability (Source: Rene Redzepi and David Zilber, The Noma Guide to Fermentation, 2018).