In recent years, gut health has become a major trend in the wellness community, sparking a surge in the popularity of fermented foods. As more people become aware of the crucial role the gut microbiome plays in overall health, they are increasingly turning to fermented foods like kimchi, sauerkraut, and kefir for their rich probiotic content. These foods are not only celebrated for their potential to improve digestion and boost immunity but also for their delicious flavours, making them a favourite among health enthusiasts and foodies alike.
Before everyone was drinking kombucha, I had my first experience trying kimchi at Momofuku. When I arrived, the prices on the menu outside were wallet-friendly and the restaurant looked open and unfussy. Previously I had never heard of David Chang or Momofuku so I was completely taken aback by the quality of the food we were served.
Momofuku is now Michelin-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 slightly off-putting smell, but its sour bite and satisfying crunch light 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 of Noma in Copenhagen, and watch his videos of fermentation, but I think I’ll leave it at that. Leave it to the pros!
CCD case study of kombucha brand Equinox.
