Top Fermentation Techniques in Gastronomy

Creates a nutty, plant-based protein source.

Commonly used for sauerkraut, kimchi, and yogurt, this technique creates tangy flavors.

Produces a pungent, umami-rich condiment used in Southeast Asian cuisine.

Used for producing beer and wine, it converts sugars into alcohol.

Used for making fizzy drinks like lychee soda.

Creates a rich, umami paste used in Japanese cuisine.

Creates a probiotic-rich drink with a tangy taste.

Used for kombucha, creating a tangy, effervescent drink.

Produces vinegar and kombucha, adding tanginess to foods.

Enhances the depth and complexity of hot sauces.