One of our favorite culinary trends is a practice that dates back millennia: fermentation. Once primarily used for preservation, fermentation is now recognized for its ability to transform flavors, textures, and even the nutritional profile of food. In this article, we look at the fundamentals of fermentation, exploring various techniques and applications relevant to the modern foodservice industry.
The Science of Fermentation
At its core, fermentation is a metabolic process where microorganisms, such as bacteria, yeast, or mold, convert carbohydrates into other substances. This transformation yields a wide array of products, from acids and alcohols to gases and complex flavor compounds.
There are three main types of fermentation:
Lactic acid fermentation: This process, primarily driven by lactic acid bacteria (LAB), converts sugars into lactic acid, resulting in a tangy flavor and a lower pH. It’s the foundation for sauerkraut, kimchi, and many pickled vegetables.
Alcoholic fermentation: Yeasts are the key players here, converting sugars into ethanol and carbon dioxide. This process is used to produce alcoholic beverages like beer and wine, as well as fermented breads like sourdough.
Acetic acid fermentation: In this case, acetic acid bacteria convert ethanol into acetic acid, giving vinegar its characteristic sourness. It’s also used in kombucha production and certain types of pickles.
Fermentation Techniques
While the basic principles remain the same, various techniques can be employed to achieve different outcomes. For instance, wild fermentation, the traditional method, relies on microorganisms naturally present in the environment or on the food itself.
On the other hand, cultured fermentation involves adding specific starter cultures of microorganisms to the food, providing more control over the fermentation process and ensuring consistent results. Then, we can take it a step farther with controlled fermentation techniques which carefully regulate environmental factors like temperature, humidity, and oxygen levels.
Fermented Foods in Modern Cuisine
Fermented foods are increasingly featured in contemporary menus, adding depth and complexity to dishes. The most common applications of this surprisingly ever-present technique include pickled vegetables, sourdough bread, rice wine vinegar, kimchi, tempeh, fermented beverages like kombucha or kefir, and fermented sauces like soy or Tabasco sauce.
These classics are just the beginning for some chefs. Fermented foods’ propensity for menu innovation and flavor enhancement has led to innovative new dishes and applications. Chefs like David Zilber (of ex-NOMA fame) are leading the way in championing this ancient process. Some of his more unusual dishes have included Belotti bean miso or chocolate-covered, maple-infused fermented mushrooms.
In-House Fermentation Labs
One of the restaurants leading the way in 2025 would have to be Silo in London. Their outstanding new fermentation lab also supports their zero-waste, “no-bin” philosophy. Another establishment that continues to push the boundaries of what’s possible with fermentation is Kabi in Tokyo. This Nordic-inspired restaurant uses a base of fermented foods to create their signature dishes, such as pickled mackerel on rice wrapped in spinach and wasabi leaves and dusted with kale powder.
As this practice grows, expect to see more restaurants with their own fermentation labs. Establishing an in-house fermentation lab allows for precise control over the process, ensuring consistent quality, innovation, and safety.
A Gut-Friendly Culinary Trend
The possibilities for fermentation in the foodservice industry are endless. The rise of fermentation labs in restaurants like Silo and Kabi signals a growing commitment to exploring the full potential of this ancient art, creating a future where fermented foods continue to redefine culinary experiences and push the boundaries of flavor.
