People are turning to acidic dishes like sauerkraut and kimchi to protect themselves from the COVID-19 virus. Though there is no scientific evidence that foods like kimchi and sauerkraut will prevent spread of the virus, sales are booming. Health experts say it’s because cabbage is a superfood filled with antioxidants and vitamin C, and the fermented condiments are filled with probiotics that support the gut microbiome. Consumers are hypothesizing that coronavirus death rates in Germany and South Korea because sauerkraut and kimchi are traditional food staples in the two countries. In January, South Korea’s national health ministry issued a press release stressing that kimchi offers no protection against the virus. That hasn’t stopped Americans from buying it – sauerkraut sales surged 960% in March, while kimchi sales jumped 952% in February.
Doctors emphasize that the best way to prevent coronavirus infection is to avoid becoming exposed. Hand washing, social distancing and mask wearing are encouraged.
Read more (New York Post)
Fermentation was the No. 2 trend on the North America Flavor Trend Report for 2020, but with a twist: sweet foods are the new star of fermentation. The trend report was released by Symrise, an international producer of flavors and fragrances.
“Over the past few years, we’ve seen fermentation has really come to dominate the condiment category with foods like kimchi, that have really led the charge,” says Julia Gorman, Symrise digital marketing specialist. Now, “fruit is getting funky.”
Pickling berries, fermenting tropical fruits, using sour fruits and incorporating pulp byproduct into fermented dishes are some of the key flavor trends among chefs. Adds Dylan Thompson, Symrise marketing and consumer insights manager: “It’s all about the evolution of fermentation.”
Fermentation was particularly high on the list because of gut health components. Fermentation encompasses some of the mega trends Symrise is seeing this year. Consumers are buying simple foods that benefit a healthy lifestyle. Fermentation’s “health benefits remain a huge bonus,” Gorman says.
Symrise polled chefs and mixologists for their survey, and found four fermented fruit flavor trends:
- Pickled Berries. Made popular through the cookbook “Noma’s Guide to Fermentation,” Scandinavian cuisine is making a major impact on America’s acceptance of fermented fruit.
- Tropical Fermentation. Mixologists have been particularly experimenting with tropical fruits in drinks. Fermented pineapple, for example, is used to “add flavor funk to what is otherwise a classic beach cocktail,” Gorman adds.
- Ume (and Ume Boshi). More chefs are using Ume, the salty, sour Japanese plum. It can be pickled, brined or traditionally served with rice.
- Fermented Cacao Pulp. Usually a wasted byproduct of cacao bean production, the pulp has an array of health benefits. Chefs are salvaging the pulp to use in a variety of dishes.
Three fermentation experts weigh in on one of the most common problems in fermenting vegetables: mold prevention. The fermenters include fermentation chef David Zilber (head of fermentation at Noma) and fermented sauerkraut producers Meg Chamberlain (co-owner of Fermenti Farm) and Courtlandt Jennings, (founder and CEO of Pickled Planet and TFA advisory board member).
How do you handle prevent mold in sauerkraut?
David Zilber, Noma: That is something you are constantly trying to fight back, especially when you lacto-ferment in something like a crock. There are so many variables that go into making a successful ferment. How clean was your vessel before you put the food in there? How clean were your hands, your utensils? How much salt did you use? How old was the cabbage you were even trying to ferment in the first place? Every little detail is basically another variable in the equation that leads to a fermented product being amazing or terrible. It’s a little bit like chaos theory, it’s a little bit like a butterfly flapping its wings and Thailand and causing a tornado in Ohio. But with lots of practice, you’ll begin to understand that, if it was 30 degrees that day, maybe things were getting a little too active, maybe the fermentation was happening a little bit too quickly. Maybe I opened it a couple times more than I should of and it was open to the air instead of being covered. So there’s lots of variables. But I would say that, if you’re having a lot of trouble with mold, just up the salt percentage by a couple percent. It will make for a saltier sauerkraut, but it will actually help to keep those microbes at bay. (Science Friday)
Meg Chamberlain, Fermenti Farm: You must allow the ferment to thrive by creating a favorable environment with “Good Kitchen Practices.” So, to prevent mold in your ferment start by using only purified water, like reverse osmosis, distilled or boiled and cooled and-no tap water(municipal). Only use vegetable-based soap that is NOT anti-bacterial, like a good castile soap. Finally, only use dry fine Sea Salt, no mineral/no gourmet or iodized. Keep Fermenting and do not get discouraged! #youcanfermentthat #diyfermentation #idfermentthat
Courtlandt Jennings, Pickled Planet: Preventing mold when making sauerkraut is all about a controlled atmosphere. How well you maintain your situational cleanliness and fermenting atmosphere is my best clue for you. There are many ways to control atmosphere and every situation will be different based on many factors but be dillegent and your ferments will improve with practice.
This may not seem like an answer but it’s directional… as is most advice unless dealing with a consultant. Good luck and may the ferment force be with you!
The coronavirus outbreak forced coffee prices to spike in April, with coffee futures estimated to rise 15% in May. Though prices are high, coffee farmers internationally are suffering. The COVID-19 lockdown in Colombia is disrupting coffee exports, the lockdown in Brazil is causing container shortages and a locust invasion in East Africa is hurting harvests. Despite rising prices, consumers are still purchasing coffee. CNBC analysts suggest the price increase could be short lived, as coffee shops reopen again and the public begins consuming stockpiled coffee supplies.
Read more (Food Dive)
Amazake — an ancient, fermented superdrink from Japan — is jumping in sales in Japan. Boyband Kanjani Eight was even hired as spokespeople for Hiyashi Amazake, a popular Japanese brand. Amazake was developed around 250 to 538 AD. It’s made by boiling rice, water and koji for 8-10 hours. It’s a sweet drink with a lumpy texture, and its name translates to “sweet sake” (thought it only has trace amounts of alcohol thanks to the fermentation process.) Amazake has earned the nickname “drinkable IV” because it’s packed with nutrients and gut-friendly bacteria. In Japan it’s considered a drink and a health product.
Read more (BBC)
Wired writes about the “Stay at Home Bread Boom,” which is causing flour and yeast to sell out on grocery store shelves. More people are baking at home during the coronavirus outbreak, some to start a new hobby and others out of necessity because bread is also selling out. Stephen Jones, a wheat breeder and the director of Washington State University’s Bread Lab, recommends people start with sourdough because it doesn’t require yeast. “You can start a sourdough culture in just a couple days. I mean, you just basically mix flour and water and let it sit there, and the bacteria and yeast will come to it. So that’s a nice experiment.”
Jones also encourages people not to get discouraged by the perfect “Instagram bread load.” He explains: “Well it’s open crumb, so it’s — it’s called the Hairy Forearm Crumb Shot. It’s somebody holding up a rustic loaf that’s been cut in half and has these huge bubbles in it and things like that. People think if they can’t do that, they’re failing at baking. It’s part of this notion that your bread has to look perfect to be good, right? People should take pressure off themselves in that way.”
“It doesn’t surprise me in this environment that people are baking, because they need to and they want to. But I think an important part too is how little time it takes to bake a loaf of bread. Not totally, but in terms of the work that’s required when you’re actually working on the bread, that can be about 20 minutes. Even if you’re doing a long ferment, and it goes for a full day and then you bake it … including prep and folding and cleanup, you’re talking about 20 minutes out of your day. The rest of the time is waiting.”
Read more (Wired magazine)
As the coronavirus outbreak continues to put health on the forefront of consumer’s minds, the sales of probiotic products are rising. GlobalData, an analytics company tracking grocery sales, notes that natto (fermented soybeans) were out of stock in Japan consistently since the outbreak. Sales of yogurt are also increasing.
“Consumers are more actively buying probiotic products. There will not be natto panic buying in Europe, but probiotic products claiming to improve the immune system are likely to grab consumers’ eye,” said Mitsue Konishi, senior innovation analyst at GlobalData.