In Your Kitchen
The Ancient Art of Fermentation
Introduction to Homemade Sourdough, Kombucha & Beer
D iscovered by ancient cultures as a method by which to preserve food and drink, fermentation has recently had an artisanal resurgence on the food scene, with chefs, bakers, and brewers rediscovering and honing this process in many of our favorite foods, from small-batch pickles to craft beer and more. Fermentation is the metabolic process that occurs when organic matter is converted into energy by enzymes. In the case of food or drink, this process essentially breaks down food substrates into easier-to-digest, healthier forms.
You can make a wide variety of your own fermented products from home—and fairly easily, too, if you learn the fundamentals and give them the time and attention they deserve. Successful fermentation takes some patience and attention to detail, but many home cooks love discovering the science behind the recipes and the sharing of ideas among friends and community. Because so many fermented foods begin with “starters” that have been shared by others, you may even find that venturing into making your own fermented foods has an effervescent way of “bubbling up” into conversations with new friends and building local connections with community members.
Some of the more common fermented products to make from scratch at home are bread, kombucha, beer, cheese, yogurt, and wine. This article will focus on the first three, serving as an introduction to the basics involved for each product’s fermentation process. Read on to decide which, if any, you’d like to experiment with at home and check out the recipes following this article for inspiration on how to serve your homemade fermented food or drink. Of course, you can also jump right into the recipes; just pick up some kombucha from your local market or stop by your local brewery for a growler of your favorite brew.
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December 2022
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