Fermenting Foods From Around the World at Home
The most remarkable thing about fermentation and fermented foods is their global contribution to so many cultures. Every country, region, and household has dishes that use the fermentation process, so there is an abundance of fermented foods to try. Not only can fermented foods be easily added to one’s diet, but they can also be easily made at home in one’s kitchen!
Explore the map and see just SOME of the fermented foods worldwide!
Let’s explore some fermented foods that you can do at home to kick-start your culture adventure!
South Korea – Kimchi
Kimchi is a traditional Korean fermented food that was used historically to preserve vegetables in the winter. Today, kimchi consists of napa cabbage and Korean radish and is usually seasoned with chili peppers, garlic, ginger, and salted shrimp paste. It is a versatile dish with its tangy, sour, spicy flavor and plenty of umami. Kimchi can easily be made at home with simple steps of preparing vegetables, making the paste, packing them into jars, and then letting them ferment.
Here is a recipe for how exactly to make fermented kimchi at home: Kimchi
Mexico – Fermented Pico De Gallo
Pico de gallo is a traditional Mexican salsa but can be made with a twist to add probiotics to the otherwise fresh ingredients. Like traditional pico de gallo, the fermented version would use ingredients like tomatoes, onions, cilantro, peppers, and limes, which would then be fermented to enhance the flavor and nutritional benefits further. This version of pico de gallo may still stand as a condiment or topping but with an added tangy flavor. Fermented pico de gallo is as straightforward as its counterpart, with the ingredients chopped, the mixture seasoned and packed into a jar for fermentation for a few days.
Here is a recipe for how exactly to make fermented pico de gallo at home: Lacto-Fermented Pico De Gallo
Egypt/Europe – Sourdough Bread
Sourdough bread is one of the oldest forms of leavened bread. With origins from ancient Egypt and history in European countries, it holds a tangier flavor and chewy texture through its naturally fermented attribute using wild yeast. The process of making sourdough bread is more complex than the previous recipes. However, it is an incredibly rewarding experience, resulting in bread with a longer shelf life than other breads. The process involves creating a sourdough starter, feeding the starter, mixing a dough, fermenting the dough, and then shaping and baking the dough.
Here is a recipe for how exactly to make fermented sourdough bread at home: Sourdough Bread
Ethiopia – Injera
Injera is a traditional flatbread made from teff flour, primarily eaten in Ethiopia and Eritrea. It is deeply intertwined with the countries’ ancient histories and cultures, along with providing health benefits from the teff’s vitamins, minerals, and fiber content. Injera has a spongy and bubbly texture with a tangy sour flavor. Injera is used as both a plate and a utensil as the flatbread is cooked into thin, soft, spongy sheets to be then served with stews, meats, and vegetables on top. Making injera is similar to sourdough bread in that it involves preparing the batter that includes a sourdough-like starter to introduce wild yeast before cooking it on a skillet or pan and then serving.
Here is a recipe for how exactly to make fermented injera at home: Injera