Simply Fermenting

Simply Fermenting

We could give you a little historical class on fermentation, tell you that this method of preserving has been around for ages, that it’s the base of staple food in so many cultures (hello bread, cheese, soy, wine etc.)… But we’re not going to do that today. Today, we are launching our Le Parfait fermentation section, and our main focus in doing so, is to talk about pure taste and good preservation. 

We believe that fermentation is one of the most powerful methods to unlock flavors. We had the chance to try and taste that hypothesis in the past with some really cool recipes by our guest chefs. And along the way – and thanks to you, dear readers - we discovered new recipes we seriously wanted to try. So here, they are. For both our pleasures and appetites. 

But first, maybe a little definition is needed. What is fermentation really? We’ve read it all over Internet for the past couple of years, we’ve seen kimchi, kefir and kombucha rise all over Instagram, and we know it has something to do with microorganisms transforming our food. But how? And why? 

Well, to put it simply, and try a scientific approach: the process involves microorganisms (bacteria etc.) converting sugar into another substance in the absence of oxygen. So to succeed in the process you need two things: microorganisms - they are often found directly on your food - and a place with no oxygen – it can be found right on your shelves, they’re called jars. Le Parfait jars. 

Yep that’s right, our jars are perfectly equipped to create an oxygenless environment where microorganisms will be able to break down starch and molecule proteins (too large for our bodies to consider as sweet or umami-rich) into simple sugars and free amino acids, which are – most conveniently - the source of all that deliciousness in fermented food. 

Don’t believe us? Or still a bit unsure about trying it? We’ve round up 12 recipes, from kimchi to pickles (think kohlrabi, turmeric, beets etc.) that are extremely easy to realize and will embark you, simply, on that wonderful journey that’s fermenting. And if you are still wondering what’s the difference between rot and fermentation (valid question) and how to keep the rot outside of your jars, here our favourite response, straight out of René Redzepi Guide to Fermentation:

« Rot is a club where everyone gets in, bacteria and fungi, safe or unsafe, flavors enhancing or destructive. When you ferment something, you’re taking the role of a bouncer, keeping out unwanted microbes and letting in the ones that are going to make the party pop. »

Who’s in?