In a world in which we’re incredibly wasteful with the resources we have, fermentation can be a powerful tool in sustainability. Microbes are the
great talent spotters of the world. Where humans see trash, they see treasure. They have an uncanny knack for unlocking the potential – whether that’s nutrition, flavour or some other useful feature – of unloved or waste materials, including food. A good friend of mine, chef Doug McMaster, runs Silo, the world’s first zero-waste restaurant and one ‘without a bin’.
Microbes, you see, are much less fussy than humans. They’ll often grow on things we might put in the bin or things that haven’t fully spoiled but have staled, or things just a little past their best. So with collaborators like Doug, I have pioneered ways to use fermentation to upcycle unloved ingredients or even off-cuts and food that might have been thrown away, an approach that was second nature to our ancestors, both distant and recent. If it’s good enough for the sauces, condiments and seasonings of award-winning chefs, as well as our foremothers, then what is to stop you trying it at home? If nothing else, it would be a boon to your bottom line, turning inexpensive or unwanted ingredients into store cupboard stalwarts with punchy flavours. Best of all, to take advantage of the various superpowers that fermented foods have, very little specialist knowledge or equipment is required.
Fermentation is like a culinary piñata. And a very generous one at that. A few gentle taps and the gifts will fall. My job is not to do the hitting. That’s for you. Rather, I am here to point you in the right direction and give you encouragement. With this book I hope I will have convinced you of three things: that we should all be eating more fermented foods; that everyone can ferment at home; and that fermentation can change your life.
Explore this invisible realm of microorganisms that shapes us more than we may ever understand and this ancient microbial school of cooking that has led to many of the world’s favourite foods and flavours. We will unpack the fascinating secret lives of microbes, what they are and the critical roles they play in our world, bodies and diets, as well as shining a spotlight on the particular types of bacteria, yeasts and moulds that humans most commonly use to make fermented foods.
Unsure of where to put your pickles or what to do with your kimchi? Don’t know the difference between a kvass and a kombucha, let alone a doenjang and cheonggukjang? Unsure if your kraut has sufficiently saured? Whilst many fermentation trends have shifted into public awareness in recent years, most home-cooks are still uncertain of how to make use of the ferments popping up in supermarkets or being crafted at home by enthusiastic friends and family.
By sharing my own journey – which has had its fair share of blunders and happy accidents, including making skin-dissolving butter on a boat – and the recipes I’ve gathered along the way, I hope to give you the confidence to explore, experiment and ferment for yourself, and unleash your creativity on some of the most popular ferments from around the world from garums, kimchis and cheongs to vinegars, misos and fruit wines. We will also look ahead to the immense possibilities of fermenting for the future, whether in nurturing our own microbiomes, reducing waste or leaning on the world of fungal foods to reduce our reliance on foods that are harmful to the planet and many of its people.
Fermentation connects eating deliciously, healthily and sustainably; it has shaped us, our palates and the planet; and it has the potential to do so much more. The future will be delicious. And fermented!
Adventures in Fermentation, from £16, available now
