Fermentation Technology for the Future, Cherl-Ho Lee
Graduate School of Biotechnology, Korea University
This quote speaks to a lot of what I have been thinking about fermentation, specifically vegetable fermentation, with its current coming-out an artisan food in its own right. I see these new challenges more aptly termed new opportunities, ones that stretch what we know about the behavior of vegetables with lactic-acid fermentation. The new food artists – the fermentistas – are pushing the limits of this time-honored process by trying vegetables beyond cabbages, thereby unleashing flavors we didn’t know existed.