Fermented foods, traditional techniques, and fermentation culture.
Have you ever tried sourdough? Commercial sourdough typically relies on isolated, high-purity yeast strains. This approach speeds up production and delivers a more consistent loaf, but it comes at the expense of the distinctive flavour, texture and mouthfeel that traditional mixed cultures offer. In truth, wild yeast is everywhere in…
This episode of Food Talk marks our first crossover with a partner podcast, *Da Xiao Dian Bo*. We’ll join the show’s host Gu Si and regular guest Nan Shan to explore the imaginative and delicious world of fermented foods. As the founder of the chocolate brand Qiaoli Ke, Nan Shan…
I. The Beginning In 2018, in a scattered village in Hong Kong’s New Territories that was slated for demolition at any moment, I baked my very first sourdough loaf using a jar of fermented dough I had just received from a friend. Looking back, it barely fermented at all. It…
Foodthink Voices Foodthink has organised several reading groups focused on fermentation. While selecting books for these sessions, we realised: fermentation culture is thriving in international foodie circles, so why hasn’t it taken off here? This sentiment echoes the views of the fermentation publishing professionals featured in this article: China is…
Foodthink’s Take Fermented sour chillies are a traditional Chinese delicacy, particularly cherished in the southern provinces. While regional variations each boast their own distinct character and the accompanying ingredients may differ slightly, the method and underlying fermentation principle remain broadly the same: salt is used to create a favourable environment…
It’s been a fortnight since the “Fermentation Awakening Festival” kicked off! Episodes on kombucha and on mozzarella and whey cheese have recently been released as part of the The Alchemy of Food video series, and the Wild Fermentation book club has just concluded its second reading session. In truth, this…
This episode of Food Talk features two guests, Mary and Liu Xinzheng, both formally trained in Fermentation Engineering. We sit down with them to discuss how their passion for home-brewing craft beer sparked a broader journey into the world of fermentation. While studying Fermentation Engineering at university, their love for…
Foodthink Says Cheese is a highly traditional fermented food. Before the Industrial Revolution enabled mass production, the vast majority of cheese was handmade on farms and by small-scale producers. Its flavours were closely tied to the season, climate, and methods used to produce the raw milk, and the distinctive techniques…
I grew up in New York City and have loved pickles of all kinds since childhood. I never imagined that those delicious, crisp, garlic-infused pickles would one day set me on a path of discovery and exploration. In truth, alongside pickles, fermented foods such as bread, cheese, yoghurt, sour cream,…
Kombucha is a sweetened tea beverage fermented by a mixed culture of acetic acid bacteria, yeast, and lactic acid bacteria. Rich in complex sweet and sour notes with a natural fizz, and paired with the distinct flavours of various teas, it promises a delightful sensory experience across aroma, taste, and…
