Fermentation Nation

Intro & Science of Making Delicious Food

Welcome Frens!

Our journey to the island 🏝 will be filled with lots of twists and turns… Octopod will continue making sure you are eating delicious and nutritious food. 

The formal launch of the Paid Substack is imminent so keep an eye out for that. The Paid Sub will have in-depth recipes, techniques and flavor hacks. This will allow Octopod to devote more time to make sure you are eating as well as possible!

I’ve seen the subject of Fermentation pop up from time to time… It’s also become a very en vogue term to throw around in regards to health as well as optimizing certain flavors. 

There is also a lot of confusion so let’s break this down macro style to form a foundation as we continue to explore this in the future with more focused and detailed recipes/techniques.

But first, why is Octopod passionate about Fermentables?

This was a path I went down, initially, in my own time. During my line cook days I came across Sandor Katz’s “Fermentation” book and was hooked. I always had an affinity for sour flavors but not until I went fully down the rabbit hole of fermentation that I realized how much Umami can be produced using fermentation as well.

When I opened my first restaurant I immediately started a fermentation program that was largely self-managed. Everything from seasonal pickles, kimchi’s, krauts, miso’s, tsukemono, as well as an extensive charcuterie program that featured many fermented sausages; one of the more memorable was a fermented blood sausage that was out of this world. I converted many a nay-sayer with that preparation…. 

Over the years I’ve been lucky enough to work with and collaborate with many trail-blazing chefs who are doing extradorinaiy things with fermentation… and it remains a passion for me to this day. 

So let’s get into it. 

What is Fermentation?

In the broadest sense, fermentation is a chemical reaction in which a substance is broken-down/altered by yeasts and/or bacteria. The process usually involves the production of heat and a change in pH. 

Why is this important?

In many cases the end result of the reaction can preserve, or extend, the shelf life of a variety of ingredients…. And most importantly… a change in flavor!

This is most likely where many common preparations originated; out of a need to preserve ingredients and not lose them to spoilage. 

Here’s just a short list of common fermentables that have originated in cultures all over the world. 

Octopod Kimchi

Kimchi (my kimchi has yet to be rivaled… I will die on this hill)

Sauerkraut 

Miso

Shoyu (Soy Sauce)

Beer

Wine

Bread/Sourdough 

Pickles 

Creme Fraiche

Garum

Fish Sauce

Pickles

Kefir

Kombucha

Yoghurt

Chilli Sauce

Worcestershire sauce 

Salami 

You get the idea…. (Note: there are tens-more fermentables not listed)

So what does this have to do with tasty food? 

By understanding and being able to control the fermentation process, we can make our own fermentables that are usually far superior to your store-bought varieties… 

Most people over complicate fermentation or are scared of having some off reaction that could make them ill. The chances of this happening are slim-to-none. 

All you need is: clean working space, common sense hygiene, suitable containers and time. 

Sinple, right?

It’s at this point to note that in addition to being tasty AF, a lot of fermented foods are rich in probiotics. 

Ah, yes…. I’m sure you’ve the seen “P” word plastered all over in regards to gut health. 

So what’s the big deal with probiotics? 

In short, probiotics have been shown to aid digestion and maintain gut health. 

Think of all the substances we ingest through eating and drinking on a daily basis. Add to that, most people now live on a diet rich in highly refined sugars, additives and seed oils. These have been shown to contribute to inflammation in the gut. 

By avoiding seed oils and increasing probiotic intake, we are helping our body’s natural immune system in maintaining optimal health and reducing illness… anyone who has struggled with digestive “issues” can testify to how unpleasant this is. In many cases, the issues stem from diet-related issues. 

To sum up, by embarking on this journey we will be 1) controlling what we put into our bodies, 2) helping our immune system remain fortified and healthy, Oh… and 3) all of the recipes will tasty AF.

Win-Win-Win!!!

Until next time Frens! 🥂