Fermentation is one of the oldest methods to keep food ! And for good reason, it dates back to the time of prehistoric times. Of course, at that time, they had no jars Le Parfait, But they already knew how much it was important to keep well what the world has best!
Today, fermentation is a healthy trend full of flavors highlighted by chefs around the world. We had the chance to meet one of them: Blood-Hoon Degeimbre, owner of the time air, 2-star restaurant in Belgium. He chose fermentation as one of his favorite processes to keep the products in his garden.
Discover our interview below with this prestigious chef:
"How do you explain fermentation?"
Initially, fermentation is a technique for preserving fruits and vegetables. It is also a great way to enhance products and taste longer. In addition, this process has many virtues for health!
In your eyes, why is this method essential?
First of all, for us, this is a way to keep what our vegetable garden offers us. Fermentation gives us the opportunity to cook with our own fruits and vegetables throughout the year, even during the winter, when the garden is asleep. We carry out preserves of fermentation during the high season, and then a few months later, we will rediscover our harvest by simply opening a jar!
For you, what does fermentation bring to the taste?
The fermentation process brings new flavors, new amino acids and new mineral salts. All the main ingredients in modern cuisine. The mineral salts contribute directly to acidity, while the amino acids bring a good length in the mouth.
As a former sommelier, the content in the mouth is important for me, it reminds me of wine.
How do you explain this comeback* of fermentation at the table of great chefs?
I would not speak back. Indeed, fermentation is a traditional method in Korea, (countries where I was born). So it seemed natural to introduce this process into my kitchen.
I think the reasons for such a global trend is because fermentation brings a lot of taste and texture. For example, fermented vegetables keep their crunchy!
A little advice to share?
The fermented fruits or vegetables are like wine. When the conservation conditions are good and the more you wait, the better the taste.
What is your favorite fermentation recipe of the moment?
The one with carrot is my favorite vegetable to ferment. But also the Kimchi cabbage and the hemérocalle! »»
*Come back: the return
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