Fermentation techniques from around the world

Fermentation is one of the oldest food preservation techniques, used by cultures worldwide to enhance flavour, improve digestion, and extend shelf life. Each region has developed its own unique fermentation methods, contributing to the diversity of global cuisine.

Japan: Koji-Based Fermentation

Japan is known for its koji-based fermentation, where Aspergillus oryzae mold is cultivated on rice, soybeans, or barley. This process is used to produce staples like miso, soy sauce, and sake. Miso, a fermented soybean paste, adds umami depth to soups and marinades, while soy sauce is a widely used seasoning. Sake, Japan’s traditional rice wine, relies on koji to break down starches into fermentable sugars.

Korea: Kimchi and Gochujang

Korean fermentation methods often involve lacto-fermentation, where beneficial bacteria break down vegetables and grains. Kimchi, made by fermenting cabbage, radishes, and other vegetables with garlic, ginger, and chili paste, is a staple of Korean cuisine. Another famous Korean fermented product is gochujang, a spicy red pepper paste made from fermented soybeans and glutinous rice, which adds a rich, deep heat to many dishes.

India: Fermented Breads and Dairy

India has a long tradition of fermentation, especially in breads and dairy. Dosa and idli, South Indian staples, are made from fermented rice and urad dal (black gram), resulting in a light, tangy batter that is steamed or pan-fried. Fermented dairy products like lassi and dahi (yogurt) play a crucial role in digestion and nutrition.

Europe: Sourdough and Sauerkraut

In Europe, fermentation is central to bread-making and vegetable preservation. Sourdough, made using wild yeast and lactobacilli, has been baked for centuries in countries like France and Germany. Another well-known European fermented food is sauerkraut, a German dish made by fermenting shredded cabbage with salt, creating a probiotic-rich condiment.

Mexico: Tepache and Pulque

Mexican fermentation traditions include tepache, a mildly alcoholic drink made from fermented pineapple, and pulque, a traditional beverage made from the fermented sap of the agave plant. Both drinks have ancient Mesoamerican origins and are still enjoyed today.

Africa: Injera and Ogi

Ethiopia’s injera, a spongy, slightly sour flatbread, is made from fermented teff flour and serves as a staple in Ethiopian cuisine. In West Africa, ogi, a fermented cereal porridge made from maize, sorghum, or millet, is an important weaning food for infants.