I learnt about fermentation when I studied at Ballymaloe Cookery School. I was keen to learn more, and found it hard to find more information and practical recipes to incorporate it into my everyday cooking, so I started to experiment and the book was born!
Fermentation is becoming quite fashionable for a number of reasons. First of all, many cooks are interested in revisiting forgotten skills, and fermentation falls into that category as it has been largely forgotten by western culture over the last 50-100 years as our food production has become more industrialised. Fermented products are more unpredictable and unstable to produce and keep than other food and drink, so they have fallen by the wayside.
There is also a greater interest in healthy foods today, and fermented foods are very nutritious. They are a rich source of beneficial bacteria and nutrients that our diets often lack, so they are a great addition to our diets.
There is a sense of curiosity surrounding fermentation. We don’t know much about it and many people want to know more.
Finally, many countries in the world still enjoy fermented foods, and as we learn more about foods from all over the world, we discover fermentation. It’s widely used in Korea, China, Eastern Europe, Northern Europe for example. Hopefully this book will inspire more people to experiment!
Fermented is published by Kyle Books
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