A love for fermentation
A love for fermentation
On the culinary scene, it's hard to miss chefs' and foodies' love for fermentation. However, fermentation is not a new trend; it has been a cornerstone of food preservation for thousands of years and extends far beyond Michelin-star kitchens. Our ancestors relied on this traditional craft to prolong the life of food and enhance its flavor.
But what is fermentation? Fermentation occurs when microorganisms convert carbohydrates into acids or alcohol, acting as natural preservatives and creating distinct flavors. Fermented foods that you probably already have enjoyed could be kimchi, kombucha, yogurt and sourdough.
Crafting the New Nordic movement through fermentation
Fortwo decades, restaurant Noma has been at the forefront of the fermentationrevolution, using the techniques as a foundation to create extraordinary flavor profiles. And many have followed suit. Fermentation is today a well-used and beloved technique in kitchens around the world, both professionally and in many homes.
Building flavors through fermentation and whole botanicals
Fermentation is the foundation of ARENSBAK. Through a double fermentation process, ARENSBAK develops a rich, nuanced flavor infused with whole botanicals and natural raw ingredients.
Mother Scoby
In the initial fermentation of ARENSBAK, kombucha is crafted from our carefully selected teas. Here, the Scoby starts the fermentation process by consuming the tea's sugars and producing organic acidsand carbon dioxide, which yield a sophisticated fermented flavor.
In the second fermentation, flavors are layered to enhance the complexity and taste of ARENSBAK. By utilizing whole botanicals and infusing the kombucha with the finest natural ingredients, it results in a delicious proxy wine crafted without any compromise on taste.
Ferment your own food
While it might seem complex, getting started withfermentation is surprisingly easy. You can ferment a whole lot of different vegetables, but cabbage and root vegetables like carrots and beets are particularly suitable. Simply add salt and a bit of water, and you're already on your way to ferment your own food.
Get ready to dive deeper into the world of fermentation
We've spoken with Niels Ladefoged Nielsen, a microbiologist at the Danish Veterinary and Food Administration, to get expert insights on the dos and don'ts of exploring fermentation.
The most important things to take into account when fermenting
“As with all handling of raw materials and food produce, there is a number of precautions that must be in place before you embark on fermenting, for example, your vegetables. It is important to use fresh and clean raw materials that are of a good quality and without rot and mold. And make sure the kitchen utensils you use are clean. It is also important to clean the vegetables well so that there is no clotted soil leftthat may contain unwanted bacteria and diseases”.
A good pinch of salt at room temperature
“You need to make sure that the vegetables are covered with liquid and that the container you use for fermentation is close-fitting.And as we previously mentioned, you need salt when you ferment. You need 2 to2.5 gr. salt for 100 gr. of raw material. The salt helps inhibit the unwanted bacteria and promotes the growth of the desired lactic acid bacteria. In other words, you can control your fermentation and influence bacterial growth with the salt. It is important to store the container with your fermented produce at18-22 degrees Celcius, i.e. at normal room temperature, so as to get the best growth. Your fermented vegetables will be ready after about 3-4 weeks”.
Finding the right pH value
“It is important that your fermentation keeps just theright pH value (acidity). And here I recommend that the pH value is below 4.The lower a pH the fermentation results in, the better the finished product. Atthe pharmacy, or online, you can buy the so-called indicator paper, which isused to measure acid and the base level in a liquid. The indicator paper helpsyou check the acidity of your fermentation, but of course you can also justtaste and experiment”.
Hopefully you now feel a bit more enlightened when it comes to fermentation. If you want to know more about how ARENSBAK is produced, you can read more right here.