Is fermentation the next big home kitchen technique? As more restaurants hire directors of fermentation, consumers are inspired to experiment at home.
An article in The Spoon makes a case for the rise of home fermentation equipment, which makes the process “a little less mysterious.”
“Fermenting is still viewed as something of a black art. Part of it is the weird and slightly creepy terminology (mother, anyone?). Mostly, though, it’s also because the act of farming bacteria to create tasty and healthy new foods is a far cry from the usual activity of assembling and cooking our meals in our kitchen.”
The article interviewed two entrepreneurs making their own fermentation devices: Breadwinner (which helps bakers know when their sourdough starter is ready) and Hakko Bako (a fermentation appliance). The creators say their products are making fermentation easy, controlled and approachable. Tommy Cheung of Hakko Bako notes food trends usually start in Michelin restaurants, then trickle down to casual dining and finally end up at the home kitchen. “I definitely think (home fermentation devices) are going to be a huge part of the future.”
Read more (The Spoon)