Fermented Food

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.

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

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.

Shinobu Namae combines lacto-fermentation with heritage Japanese foodstuff to create a new synergy for Franco-Japanese gastronomy.

Take a journey through the most common fermented foods and discover how easy the health-giving food is to put on your plate.

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.

After years spent perfecting sauces, French chef Yannick Alléno goes further by using fermentation to enhance his creations, a "boost" to the taste.

A closer look at fermentation and fermented foods as they were discussed during the Slow Food - Indigenous Terra Madre event in India.

An interesting video presentation from MAD's head of research Arielle Johnson on how restaurants could harness waste for fermentation.

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.