Fermentation in cultures

RUSSIA Kefir a fermented milk drink made with certain grains that are comprised of bacteria and yeast. It is originated in the Caucasus Mountain region, where it was made in goatskin bags that hung near a doorway. Anyone passing through would hit it and help keep the milk and kefir grains well mixed. Kvass Russian for “leaven,” is a 16th century beer-like beverage made with grains including wheat, rye, and barley or by using dark rye bread, and often has additions of sugars, birch sap, berries, and fruits fermented with a simple baker’s yeast. It’s low in alcohol and often flavored with herbs or fruits to knock the bitter edge out. A national drink for Russia, it’s also found throughout Eastern Europe.

Indonesia Tempeh processing could be the oldest food technology in the history of Javanese people. Tempeh might have been introduced by the Chinese who are making a similar product, soybean koji, which are dehulled soybeans fermented with Aspergillus molds. The use of Rhizopus as tempeh starter in Indonesia may have been due to its better adaptation to the Indonesian climate. The rise of tempeh’s popularity in Java and its spread to other parts of Indonesia and other countries of the world began in the 20th century. In the 1970s the banana leaf as container for the production of tempeh was replaced by the use of plastic bags. India Lassi is the name given to a yoghurt based Indian Drink to cool the effect of hot summers. It is originally from the lands of Punjab and Multan in India. Lassi can be referred to as an ‘ancient smoothie’ and indeed the first yoghurt smoothie in the world. The concept originated somewhere around 1000 BC and began either with fine fruits or pure spices. It is well known for having Ayurvedic healing properties and gives a calming effect to the stomach and mind too. Roti, Chapati, phulka – no meal in India is complete without this quintessential flatbread. It’s as much an Indian cuisine table essential as rice. In ancient time, roti for travellers, was like a katori (bowl), which helped you hold the curry while enjoying the meal, thus, negating the need to carry utensils while travelling.

German Sauerkraut has been a staple in the German diet since the 1600s, earning Germans the unflattering ‘Kraut’ moniker, one they have come to accept with humor. Sauerkraut, a term which is made up of the German words sauer (sour) and kraut (cabbage), it is a Chinese invention and as much a French/ Alsatian specialty as it is truly Irish.

Japan Miso is produced by fermenting soy beans or other legumes or grains with salt and koji mold. Miso is the most ubiquitous of Japanese fermented foods, used in a myriad of ways in the local cuisine. Most commonly, mixed with water or dashi for miso shiru (miso soup) as a marinade for fish and meat, to add flavor to cooking and baking, to pickle dairy and vegetables, as a dip, and as accompaniment served with sake. Miso typically has a salty, earthy flavor - but like the color, the flavor intensity and the saltiness is determined by the base ingredients, the type of koji used, and the length of fermentation.

Korea Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Kimchi has become a symbolic resource for all Korean people. the question whether the Korean people can serve their meals without kimchi will be answered with a big no, because kimchi is inherent to all Koreans. It has the capacity of uniting people from generation to generation and it will continue through its social and historical framework.

Kefir

Roti

Miso Tempeh

Sauerkraut

Kimchi