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Fermented Food Trend

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The prices on the menu outside were wallet friendly and the restaurant looked open and unfussy. We had never heard of David Chang or Momofuku and so were completely taken aback by the quality of the food we were served.

Momofuku is now Michellin starred and famous and David Chang has his own Netflix series called Ugly Delicious, but ten years ago Momofuku was just known in New York foodie circles. We had steamed pork buns with kimchi, and sour fermented pickles and it was out of this world. Kimchi is a funny sort of thing, as it has a gruesome colour and slightly off putting smell, but its sour bite and satisfying crunch lights up almost any food.

Since then, I’ve jumped on the fermented food bandwagon. I tried my hand at homemade Kombucha and sourced a SCOBY (symbiotic culture of bacteria and yeasts, fyi) from a foodie friend of mine. I followed the instructions perfectly, bought the trendy mason jar, and organic green tea and waited patiently for the fruits of my labour to develop into tasty homemade Kombucha. After a few days of nothing happening a green mould formed on the top. Not ideal. That was the first and only time I’ve tried my hand at the fermented food craze, and since then I’ve taken to the safer bet of buying my kombucha in the shop (Equinox make a great one).  On Instagram I follow Rene Redzeppi, the head chef on Noma in Copenhagen, and watch his videos of fermentation, but I think I’ll leave it at that. Leave it to the pros!

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