The 4 Easiest Ways to Get Into Fermentation

Fermentation has evolved from a preservation necessity into a crucial culinary technique for developing complex, deep flavours in the modern professional kitchen. In this editorial guide based on Mike G's entry points to the craft, chefs can master four distinct fermentation styles: wild honey fermentation, lacto-fermenting root vegetables and brassicas, and cultured dairy fermentation using milk kefir grains. By understanding the distinct biological pathways of these ferments, back-of-house teams can easily introduce house-made ferments to lift contemporary menus and improve ingredient longevity.

Mastering the Foundations of Wild and Cultured Ferments

The video details two primary pathways: wild fermentation, which relies on the microbes naturally present on raw ingredients, and cultured fermentation, which requires an introduced starter culture. For wild ferments like sauerkraut and daikon kimchi, the process depends on establishing a clean anaerobic environment where beneficial lactic acid bacteria thrive while harmful pathogens are suppressed. This is typically achieved through salting, which draws out moisture to create a natural brine that protects the ingredients.

For milk kefir, chefs learn the mechanics of managing a symbiotic culture of bacteria and yeast (SCOBY). Unlike wild ferments, cultured dairy requires careful temperature management and regular feeding cycles to keep the kefir grains active. The result is a highly acidic, effervescent cultured milk that provides an excellent acid profile for dressings, marinades, or desserts.

Practical Kitchen Applications and Pitfalls

The applications of these four ferments across a menu are vast. Fermented garlic honey is perhaps the most low-maintenance project, requiring only raw honey and peeled garlic cloves. Over time, the moisture from the garlic dilutes the honey, allowing wild yeasts to ferment the sugars, creating a thin, deeply savoury, and sweet glaze perfect for roasted meats or cheese pairings.

When working with brassicas and root vegetables for sauerkraut and daikon kimchi, precision is key. Chefs must ensure that the vegetables remain fully submerged below their liquid line to prevent mould growth—a common pitfall in busy kitchens. Proper prep, including consistent cutting of the daikon and cabbage, ensures even salt penetration and uniform fermentation rates. Implementing these techniques allows kitchens to minimise waste by preserving surplus produce while creating signature, acid-forward components that cannot be easily replicated.