Fermentation is one of the oldest methods of preserving food! And for good reason, it dates back to prehistoric times. Of course, at that time, they didn't have Le Perfect jars, but they already knew how important it was to preserve the best of the world!
Today, fermentation is a healthy and flavorful trend highlighted by Chefs around the world. We had the chance to meet one of them: Sang-Hoon Degeimbre, owner of L'Air Du Temps, a 2-star restaurant in Belgium. He chose fermentation as one of his favorite processes for preserving produce from his garden.
Discover our interview with this prestigious Chef below:
“How do you explain fermentation?
Initially, fermentation is a technique for preserving fruits and vegetables. It’s also a great way to enhance products and taste for longer. In addition, this process has many health benefits!
In your opinion, why is this method essential?
First of all, for us, it is a way of preserving what our vegetable garden offers us. Fermentation gives us the opportunity to cook with our own fruits and vegetables all year round, even during the winter when the garden is dormant. We make fermentation preserves during the high season, and then a few months later, we rediscover our harvest by simply opening a jar!
For you, what does fermentation bring to the taste level?
The fermentation process brings new flavors, new amino acids and new mineral salts. All the main ingredients of a modern kitchen. Mineral salts contribute directly to acidity, while amino acids provide good length in the mouth.
As a former sommelier, the taste is important to me, it reminds me of wine.
How do you explain this comeback* of fermentation at the table of great chefs?
I wouldn't talk about returning. Indeed, fermentation is a traditional method in Korea (country where I was born). So it seemed natural to me to introduce this process into my kitchen.
I think the reasons for such a global trend is because fermentation provides a lot of taste and texture. For example, fermented vegetables keep their crunch!
A little advice to share?
Fermented fruits or vegetables are like wine. When storage conditions are good and the longer you wait, the better the taste will be.
What is your current favorite fermentation recipe?
The one made from carrots is my favorite vegetable to ferment. But also Kimchi cabbage and daylily! »
