Iconic Fermentation Techniques in Contemporary Cuisine

A sweet, low-alcohol fermented rice drink with health benefits.

Traditional Japanese method using koji mold to ferment rice into a popular alcoholic beverage.

Creates carbonated drinks by fermenting sweet bases with yeast.

Quick or traditional methods preserve vegetables in brine or vinegar.

Used in brewing beer and wine, this method converts sugars into alcohol.

Traditional Japanese method using Bacillus subtilis to ferment soybeans, known for health benefits.

Produces vinegar from fermented grains or fruits, adding tanginess to dishes.

Enhances flavor and heat in sauces by fermenting chilli peppers.

Commonly used for pickles, sauerkraut, and kimchi, lacto-fermentation enhances flavor and nutritional value.

Popular for its health benefits and tangy taste, kombucha is a fermented tea drink.