In gastronomy, experimentation with fermentation has been going on for years.

September 27, 2024

Fermentation has been experimented with in gastronomy for years. In mainstream restaurants, this ancient technique is being increasingly used. Kombucha, kefir, and kimchi are getting a lot of attention for their supposed health benefits. Yoghurt and kefir are examples of fermented dairy products. Lars, the chef of Restaurant Bakboord, has extensive experience with fermentation and says: “It creates many new flavors, and moreover, fermented products are very healthy. Not in every dish, but where possible, we incorporate fermented products.”

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