Fermentation technology has adapted itself to social demands. During the survival food age, fermentation was used mainly for food preservation and condiments production. In the convenience food age, it was used for flavor production and other ingredients for industrial mass production of food. The 21st century is called the era of tailor made goods satisfying personal demands, and together with the health benefit demands, fermentation technology finds new challenges…
Creative
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.
