Hi, my name is Ilan Cohen. How did I get started with food fermentation? I started cooking at the age of 14 and since then my passion is food, and the way to fulfill my passion passed through the kitchen.
For years I read every cookbook that comes to my hands. With all the learning and the many hours in the kitchen, my experience and culinary skills improved.
A few years ago I came across the term “Umami” which means “delicious” in Japanese. I realized that with it you can upgrade any dish and turn it into a delicious dish. A common factor for many products of high Umami value was that they underwent the process of fermentation.
I understood that Fermentation is one of the culinary techniques that create high levels of umami. When you look at most traditional foods with Umami around the world, most of them are fermented, dried, or salted for the purpose of long preservation. Umami component of food increases as a result of processing such as ripening and fermentation. Many traditional foodstuffs from around the world, such as soy sauce and other fermented condiments made from grain, fish sauces are excellent sources of umami.
After understanding about the relationship between ferments and Umami, I decided to experiment with food fermentation. I started with the “basic” fermentation like sauerkraut and pickled cucumber. Over time I began to experiment with various methods of fermentation of food.
Here I hope to give readers the insights I have acquired, and enrich your knowledge of food fermentation. I will share information, pictures, experience, and you are invited to ask questions regarding all fermentation related topics (even if controversial).
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