Fermentation

Meagan_3284

Fermentation has a lot of very traditional recipes and processes. Since it is such an old way of making food, do you have improved and quick methods?

It would be neat to make aged cheeses, charcuterie, kimchi, fish sauce, wine, chocolate, etc. with new methods.

ejf12009

I'd be interested to hear any responses to this as well! But I tentatively expect there might not be much, at least for quick methods. The only fermentation I really know about is bread, where as far as I know there's no substitute for long, slow, cold fermentation. Sure, if you're making a bread which gets its flavor from additives (eggs, oil, sugars, etc) then using something like diastatic malt can speed everything up. But if you want a loaf which is just flour + water + salt + yeast, it's gonna take a while!