Fermentation

Comeback of an old technique
Alexandra Gorsche © Conny Leitgeb Photography
1. November 2022 | 
Alexandra Gorsche
1. November 2022
|
Alexandra Gorsche

In times when restaurateurs and hoteliers are increasingly growing their own vegetables, old-school preservation is just the thing. Fermentation has several advantages: The food is preserved in a natural way, it does not require electricity for storage and the flavors released during fermentation are exceptional. What’s more, the process is very simple and can be used in any type of business, from a la carte restaurants to system caterers – the use of fermented products is unlimited in terms of quality and quantity. It is important to be careful with salt, which is the basis of every fermentation – in granular form or as brine. Too little promotes spoilage, too much makes the product difficult to use.

Vegetables as the perfect base

The most famous of all fermented foods in this country is sauerkraut. But chocolate, kefir, cocoa, beer, cheese and sourdough bread are also produced by fermentation. Many fermented foods can be found in Asian cuisine in particular. Such as the Korean classic kimchi - spicy pickled white cabbage. Or tempeh, which is made from fermented soybeans and is a popular vegan meat substitute. Miso has also undergone a fermentation process before it ends up on your plate.

In principle, all vegetables are suitable, but it works particularly well with vegetables that are not too soft, such as cabbage, root vegetables, beans, beet, pumpkin or peppers.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

MICHELIN Keys 2025

The new currency for excellence in the hotel industry

The MICHELIN Guide goes beyond the plate: with the new MICHELIN Keys, a global rating system for exceptional hotels has been created for the first time. From minimalist eco-resorts to historic grand hotels and avant-garde architectural icons, 2,457 establishments worldwide were awarded in 2025, setting new standards for hospitality, design, and sustainable luxury.

When luxury shows attitude: Pierre Marcolini

How the Belgian chocolatier is turning craftsmanship into a blueprint for a fairer economy

On October 22, 2025, Belgian master pâtissier and chocolatier Pierre Marcolini took to the stage at the United Nations Conference on Trade and Development (UNCTAD) in Geneva—not as a representative of a corporation, but as the voice of artisans, creatives, and small businesses. His opening speech at the “Changemakers for Sustainable Trade” dialogue became a highlight of the conference – a passionate appeal for a more humane, transparent, and value-based economy.

Parsley is Austria's queen of the kitchen

And chili is the rising star on the spice rack

On World Spice Day on October 24, the new Kotányi Spice Report 2025 reveals what Austria’s amateur chefs really swear by: parsley remains the country’s undisputed favorite herb, closely followed by chives. At the same time, turmeric, chili, and curry blends are conquering kitchens—making it clear that in 2025, seasoning is more than just routine: it is an expression of creativity, sustainability, and the joy of indulgence.

quick & dirty
Trendige Küchenprofis katapultieren die Technik aus Großmutters Zeiten direkt in die Zukunft. Foto beigestellt
Fermentation

In times when restaurateurs and hoteliers are increasingly growing their own vegetables, old-school preservation is just the thing. Fermentation has several advantages: The food is preserved in a natural way, it does not require electricity for storage and the flavors released during fermentation are exceptional. What’s more, the process is very simple and can be used in any type of business, from a la carte restaurants to system caterers – the use of fermented products is unlimited in terms of quality and quantity. It is important to be careful with salt, which is the basis of every fermentation – in granular form or as brine. Too little promotes spoilage, too much makes the product difficult to use.