Get started with fermenting, at home or in the kitchen
If you've always wanted to try fermenting but just never found the right moment, then this blog is just for you! With only three simple components you can get started on fermenting straight away, whether you're at home or in the professional kitchen.
A new ‘technique’?
Fermenting has suddenly become incredibly popular, but this technique has a long history that stretches back thousands of years and was traditionally used to extend the shelf life of food. Famous fermented products that everyone has worked with include sauerkraut, yoghurt, and vinegar. But tea, dried sausage, and black pepper also undergo a fermentation process during production. Several years ago, this classic method was picked up by Michelin-star chefs such as Jonnie Boer and René Redzepi. They used the technique to add an exciting tang to a dish. But, strictly speaking, fermentation consists of so many different techniques that it is an entire world in itself and not an individual technique. Go to the technique page for fermentation to read about the basic knowledge for this technique.
Every cloud has a silver lining
In recent years we were bombarded with articles, blogs, and even specialized cookbooks with all the ins and outs about the techniques and histories of fermenting. Yet it seems that there is a barrier for many chefs to try it out. Fermentation is not without its dangers, and the extensive amount of time involved in the process also remains an obstacle. However, if you're still tempted to give it a go, now is the time.
Restaurants are only allowed to open again in a few weeks’ time, so now is your chance to get started with fermentation in a simple and easy way. The components listed below are a fun and affordable way to try it out. You can even ferment at home if you don't have access to your professional kitchen yet.
Fermenting at home
Below are three super-simple and tried-and-tested components that you can get started with at home!
1. Home-made yoghurt
Yoghurt made by fermentation. You can use any type of yoghurt as a starter for this home-made yoghurt, which makes for a really simple recipe. This makes it perfect to already try at home. If it's a success, you can make it in larger amounts when you get back to work.
2. Lightly fermented grapes
During the fermentation process, the sugars are converted into alcohol and carbon dioxide, which changes the mouthfeel of the fruit. This carbon dioxide causes the product to start bubbling lightly. In this recipe for lightly fermented grapes, the grapes are pull-vacuumed but you can also achieve great results in a bowl with a tight-fitting lid. Make sure that you use a sturdy plastic bag filled with water to cover the grapes.
3. Fermented garlic
Fermenting garlic is one of the simplest fermentation processes. However, it does take a lot of time, as fermenting garlic takes six weeks. It is also essential that the temperature remains stable at 70°C. A small drying cabinet presents the perfect solution, as it uses little electricity and can be placed anywhere. This makes it simple to try at home if you do not yet have access to your kitchen at work. See the recipe for fermented garlic here.
If we've piqued your curiosity about the components related to fermentation, then click on the button below to view all the components.