Fermentation, a process that has been used for millennia to preserve and enhance foods, is often associated with well-known items like yoghurt and sauerkraut. However, many of our favourite treats also owe their complex flavours and health benefits to this ancient technique.
Through the work of bacteria, yeasts, and other microorganisms, fermentation turns natural sugars in foods into acids, gases, or alcohol, enriching their flavour profiles and nutritional value. This transformative process occurs in some surprising places, elevating everyday ingredients into culinary delights. Here are eight foods you might not have realised undergo fermentation to become the delectable staples we enjoy today.
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Chocolate
A raw cacao pod (Photo: Unsplash)
A bar of chocolate (Photo: Unsplash)
Chocolate’s journey from bean to bar begins with fermentation. Freshly harvested cacao beans are placed in shallow containers and covered with banana leaves, where they ferment for several days.
This natural process, driven by yeast and bacteria, breaks down the pulp surrounding the beans and develops the rich, complex flavours that define high-quality chocolate. Without fermentation, chocolate would lack its signature taste and aroma.
Hot Sauce
Hot sauce being poured onto a plate of food (Photo: Unsplash)
Many hot sauces derive their complex flavours from fermentation. Fresh chillies are combined with salt, and sometimes other spices, then left to ferment for several weeks.
Lactic acid bacteria thrive in this environment, preserving the chillies and developing a unique tanginess that complements their heat. The result is a rich, balanced sauce that adds depth to a variety of dishes.
Coffee
Coffee beans (Photo: Dupe Photos)
A mug of coffee (Photo: Dupe Photos)
The fermentation of coffee beans is a crucial step in developing their final flavour. Once harvested, the beans are separated from their cherries or cascara and placed in fermentation tanks. Here, natural enzymes and microorganisms break down the mucilage, a sticky layer surrounding the beans.
This process can take up to 72 hours and is essential for enhancing the beans’ nuanced flavours, resulting in the diverse taste profiles that coffee aficionados cherish.
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Tempeh
Raw slices of tempeh (Photo: Getty Images)
Tempeh, a staple in local cuisine, is made from soybeans that are cooked, de-hulled, and inoculated with rhizopus mould. The beans are then packed into a container and left to ferment for 24 to 48 hours at a warm temperature.
This fermentation binds the soybeans into a firm, sliceable cake with a nutty flavour and chewy texture. Tempeh is a nutritional powerhouse, rich in protein, probiotics, and vitamins, thanks to this process.
Black Garlic
A bulb of black garlic (Photo: Getty Images)
Black garlic is produced by fermenting whole bulbs of fresh garlic at a high temperature and controlled humidity for several weeks. This process turns the cloves black and soft, imparting a sweet, umami-rich flavour reminiscent of balsamic vinegar.
Fermentation not only transforms the taste but also enhances the garlic’s antioxidant properties, making it a nutritious and gourmet ingredient.
Cheese
A portion of blue cheese served with figs (Photo: Unsplash)
Sliced brie cheese (Photo: Unsplash)
Cheese production relies heavily on fermentation. The process begins when bacterial cultures are added to milk, converting lactose into lactic acid. This acidification causes the milk to curdle, forming curds and whey.
The curds are then aged, during which time additional bacteria and moulds further develop the cheese’s texture and flavour. The type of bacteria used and the ageing conditions create a array of cheeses, from creamy brie to pungent blue.
Olives
Olives are inedible before fermentation (Photo: Unsplash)
Marinated green olives (Photo: Dupe Photos)
Olives straight from the tree are incredibly bitter and inedible. To make them palatable, they are soaked in a brine solution, initiating fermentation. Lactic acid bacteria and yeasts break down the bitter compounds, mellowing the flavour and enhancing the texture.
This natural fermentation process not only improves taste but also acts as a preservative, allowing olives to be enjoyed long after their harvest.
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Salami
Sliced salami and pickles (Photo: Unsplash)
Salami’s distinctive taste and texture are the result of fermentation. Ground meat is mixed with spices, salt, and bacterial cultures, then stuffed into casings and left to ferment at controlled temperatures and humidity levels.
This process encourages the growth of lactic acid bacteria, which preserve the meat and develop its tangy flavour. After fermentation, the salami is air-dried to achieve the perfect consistency.
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