Let's get fermented

Recently I did some research on fermentation for a couple of writing projects at work. I watched the documentary Fermented, which is a look at fermentation traditions and flavors, hosted by Edward Lee. I perused some library books on fermentation, including The Noma Guide to Fermentation by Rene Redzepi and David Gilber. And essentially I learned (or confirmed for myself) that fermentation is a transformative food processing method that uses the power of microorganisms. Another example of a transformative food processing method is cooking with the power of heat. In fact, fermentation has been called "cold fire" because of its remarkable ability to process/transform/preserve a food a bit like cooking does. As a young family member put it during a discussion about fermentation, "Nature is interesting with all the things it can make through simple processes." Yes!!

At the same time, I've been having a love affair with Korean food, which features a lot of very interesting fermented flavors, including fish sauce and gochujang (fermented sweetened chili paste). I've been making various pickled sides and condiments lately, mostly following recipes from Cook Korean by Robin Ha. And we also like other fermented things, particularly pickles and sauerkraut.

Here's a tour of what's fermented in our fridge right now.

Pa Kimchi (pickled green onions)

Pa Kimchi is a Robin Ha recipe and it is a kimchi (fermented veggie) made with scallions. I used fresh, long scallions from the local farmer's market, mixed them with quite a bit of fish sauce and red pepper flakes, then tied them as best I could into into knotted bunches for easy storage. This keeps in the fridge and I like to have it with some rice, egg, and seaweed (like a simplified bibimbap).

Beginner's Kimchi

Once or twice a year I'll chop up a batch of beginner's kimchi (also a Robin Ha recipe) and stash it in a big Mason jar in the fridge. It's a nice side condiment for various meals, and can also be the basis for kimchi fried rice (Kimchi Bokkumbap) that is easy and delicious.

Tongdakmu (Pickled radish)

This is yet another Robin Ha recipe--it is pickled Daikon radish (my Daikon was purple, so the pickles are this lovely lilac-pink color). She recommends having this with kimchi fried rice and it really does go well. It offers a cool, salty crunch alongside the flaming softness of the rice.

Quick-pickled red onion

This is pickled red onion, and we eat it with burritos or wraps. I make it to copy the tastes of Tito's Taqueria here in Brattleboro. Adding some pickled onion to your wrap will give it another welcome dimension of flavor. I usually slice my onion in thin rings, but for this batch I was using up leftover onion from another recipe so it's pretty chunky.

Grillo's dill pickle slices

On the storebought side, here are some cucumber pickles that we always have on hand--these are Grillo's dill pickle chips. They are made with grape leaves and garlic slices (shown) which I swear gives them a special flavor and preserved crunch. These are great for sandwiches, burgers, or just snacking straight out of the container.

Bubbies kosher dill pickles

Our second storebought essential is Bubbies Kosher dills. These are lacto-fermented (no vinegar) and have that special, pungently sour pong that is something of an acquired taste. Once you've acquired it though, you'll crave Bubbies sliced into spears on the side of any meal, or just crunched straight out of the jar. So good.

 

This week we didn't have any sauerkraut at home or I would include a photo of that too. We like it on hotdogs or, again, as a sour crunchy side condiment with many kinds of meals.

In my writing for work I came to the highflown conclusion that fermentation and human culture may go hand in hand. Who would we be without our cured meats, without millennia of wine and beer and pulque consumption, without traditional foods like soy sauce, miso, injira, kvass, yogurt, without our chocolate or coffee or tea or sourdough? It is called human culture, right?? Humans need fermentation in order to have interest, flavor, umami, depth, and JOY in life. Humans need to get fermented to get cultured. Yum.

Tell us about your fridge or fermentation fancies! What microbes have you got fizzing away and bringing something special to your world?