The Secret To Aging Well

Fermentation, a cornerstone of food cultures across Asia, is enjoying a revival in contemporary cuisine thanks to chefs who have taken it upon themselves to carry on the tradition.

- Stephanie Yeap

While the likes of kombucha and kimchi have become popular all over the world in the past few years, many of us have grown up with fermented foods in one form or another—from the fiery tang of achar and belachan to the buttery umami of miso and nattÅ. And that’s no surprise, considering large civilisations and indigenous communities across Asia have cultivated the process of fermentation over the centuries.

Consuming and preparing fermented foods comes with a whole slew of benefits too: the process creates strong, tangy flavours while ensuring a long shelf life, and, best of all, contains probiotics that vastly improves gut health.

Fermentation in the Asian context Fermenting has long been a cornerstone of culinary traditions across Asia. Communities rely on the process to preserve and increase the longevity of fresh produce prior to the creation of modern technology. This ensures a steady supply of food throughout the year, no matter how harsh the climate or season. While Asia spans numerous regions, countries, and cultures, there are a couple of key traits shared by fermentation practices across the continent.