Fermented Delicacies now In Thing World Wide

I found an interesting write up on the new favorite of restaurants Fermented.Food, in today's HT Cafe,


This reminded me, my early childhood days spent with my grand mother at Sambhal, a small kasbah of western UP . Kanji Vada was her favorite serving during Diwali and Holi festivities to her guests..Now it is a long forgotten delicacy in North Indian homes . But with growing interest on fermented food world-wide, this age old wisdom is taking front seat.


This ancient food preparation technique offers a salty-savory flavor that compliments many different dishes. Popular worldwide, fermenting is used to make everything from cheese to bread, to sauerkraut. Take for example Kimchi, a popular fermented food, has helped to elevate Korean cuisine in the top menu item in the restaurants everywhere.


How Fermenting Works


There is a history, Aryurveda is discovered it some 5000 years back, it emphasis on the medicinal property of food. When we allow bacteria, yeast or other micro-organisms to chemically break down a substance it supports digestion by predigesting food and preserve perishable stuff. But fermenting isn’t a preserving method in the same sense as canning or freezing. Eventually, fermented foods will spoil. An important part of many cultural cuisines, fermenting is used to make everything from sauces to beverages to breads and pickles, offering a way to preserve fruits and vegetables beyond the local harvest season.
Kimchi Goes Mainstream


Kimchi, one of the most popular fermented foods, dates back to the thirteenth century and comes in over 200 varieties. This popular condiment has made its way from Korean restaurants and food trucks to the other parts of world. According to Rick Zombrano in his article Bubbling up Fermented Foods on the Menu and in the Grocery Aisle, “Fermented foods like Kimchi offer a salty, savory flavor that appeals to umami – the fifth taste.



” Fermented foods add depth to otherwise mild flavors and ordinary ingredients. The savory bold flavors of kimchi follow the current trend of Asian inspired condiments in west like wasabi and sriracha.



Changing Consumer Palates


Embracing new flavors like Kimchi is a natural progression in dining habits. Where once teriyaki sauce, salsa or more recently chipotle, have been the darling of the food scene in USA, now is the time for fermented flavors. One major reason for the popularity of fermented foods is the willingness of consumers to try new foods.
Fermented Foods Offer Old Time Appeal


The biggest food trend at the moment is a renewed interest in local, handcrafted foods. Fermented foods, especially home-made, are a natural extension of that food trend. Locally grown produced, farm raised organic meat or poultry, artisan cheeses, or handcrafted beers appeal to consumers, who like o know where their food is coming from.



Consumers want a connection with their food, even if it is a simple beer or a side of pickled cabbage. Fermented foods offer a unique twist on classic dishes. Few people would think to tell their friends or coworkers about the awesome pickle spear that came with their burger or slider. But they may be more inclined to tell friends about the exotic mango Kimchi coleslaw that was served on the side.
Restaurant Menu Trends and Fermented Foods


For restaurants, fermented foods offer a lot of benefits. Many are cheap, with low food cost, offering a nice way to up sell classic menu items like burgers, soups, and other pub fare.


Fermented foods are considered a healthy option by some, being low in calories, with probiotic benefits. Will fermented foods remain popular? Time will tell. For right now it’s worth a restaurants time to incorporate some simple fermented ingredients on the menu.



Live Culture






In Indian cuisine, most fermented foods are cooked. For example-a dosa batter or leavened dough is used to make bread. Among the few foods that have culture are dahi and kanji (fermented rai water). many chefs have started fermentation with a little twist. Welness Chef Monica Oberoi applied technique to ferment milk with kefir culture, a bacteria fermentation starter to make nutrient probiotic drink. Another drink very popular in US is Kombucha, It is made with a symbiotic colony of bacteria and yeast (SCOBY). It breaks down the sugar to produce alcohal, releasing a carbonated fizz in the process. It gives you a very calming effect on poor digestive system.