In "Fascination with fermentation puts new twist on old flavours", Chris Johns looks at a movement that has taken hold with famous chefs and home cooks alike. Aaron Langille, the chef at Orange Rouge who once did a stint at the Cultured Pickle Shop in Berkeley, comes away with a good quote: "Take a cucumber for example, after you ferment it you've got a cucumber with loads of umami, a salty note, there's some sweet in there, but it still has a very up-front cucumber flavour." [G&M]
by Ian Harrison
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