Posted: February 21, 2025
Author: Ryan Kukuruzovic, Executive Chef and Culinary Manager

Ryan has 20-plus years of R&D and foodservice experience. His focus is on the design and implementation of diverse and innovative culinary visions with the highest standards of excellence.

One of the mega flavor trends we’re watching develop at Wixon is what we call, Savor the Flavor – where flavor complexity and balance are channeled to enhance the taste experience. With that in mind, I’m devoting this blog post to a fascinating sliver of the savory flavor landscape – fermented flavors. I’ll explore some of the most intriguing global fermented ingredients and how they can be used to elevate everyday dishes, giving them a unique flavor twist and new life. Adding fermented elements to your repertoire can unlock an entirely new world of flavors, textures, and possibilities.

Fermentation is one of the oldest and most compelling techniques in the history of food preparation. It’s a method that transcends borders, cultures, and time. What started as merely a matter of food preservation food has evolved into a highly-valued culinary technique that enriches dishes with a complex depth of flavor, a variety of textures, and an enhanced nutritional profile. Today, we can find fermented ingredients in kitchens all over the world. Each culture offers its own interpretation of this ancient technique. From the tangy zest of kimchi to the umami richness of miso, fermented foods are not only local staples, but they also have the potential to elevate savory flavor profiles.

The Magic of Fermentation

Before diving into various globally fermented foods, it’s important to understand why fermentation is so special. Fermentation is a metabolic process where microorganisms like, bacteria, yeast or molds break down sugars and starches in food, producing byproducts, such as alcohol, acids, and gases. This process not only preserves food, but it also creates distinctive flavors that can’t be achieved through other cooking methods.

Depending on the process and the foodstuff, fermentation creates deep, complex flavors, including sourness, saltiness, umami, and even sweetness. Additionally, fermentation increases the digestibility of food, enhances its nutritional value, and can introduce probiotics that are beneficial to gut health.

Magically delicious

Now, let’s have a look at some of my favorite fermented foods from across the globe.

Miso – Japan’s umami powerhouse

A fermented soybean paste, miso is a cornerstone of Japanese cuisine. It’s made by fermenting soybeans with salt and a fungus called Aspergillus oryzae, and sometimes other grains like rice or barley. The result is a savory, umami-rich paste that can be used in a variety of ways. Depending on how long it’s fermented, miso ranges from light and sweet to dark and robust.

Applications:

  • Soups & broths: Miso soup is a classic, but you can also incorporate it into any broth or stock for added depth. Just a spoonful can transform a simple vegetable broth into a hearty, flavorful base.
  • Marinades & sauces: Miso works wonders in marinades for meats, poultry, fish, and tofu. It adds an earthy complexity, especially when paired with ingredients like garlic, ginger, and sesame oil.
  • Dressings: Whisk miso with vinegar, oil, and a touch of honey or maple syrup to make a rich, tangy dressing for salads or roasted vegetables.
  • Glazes: Miso makes an excellent glaze for meats and fish, particularly fatty cuts like pork belly or salmon, where its umami qualities can balance the richness of the dish.

Kimchi – Korea’s iconic vegetable delight

The epitome of Korean cuisine, kimchi has a history dating back more than 2,000 years. While there are numerous iterations, it’s primarily made from napa cabbage or radishes, which are fermented with a mixture of chili paste, garlic, ginger, fish sauce, and other seasonings. This vibrant dish is spicy, tangy, and incredibly complex, with flavors that deepen as it ferments.

Applications:

  • Side dishes: Kimchi is traditionally an accompaniment to Korean meals, but it’s also delicious alongside any Asian-inspired dishes, offering a spicy, sour contrast.
  • Fried rice: A quick and easy way to use leftover rice – simply sauté kimchi with it, add some vegetables, and a fried egg on top for a flavorful, filling dish.
  • Toppings: Kimchi is a great topping for burgers, tacos, or even pizzas, adding a layer of spice and tang.
  • Soups and Stews: It can be the base for a hearty, warming soup, like kimchi jjigae, a spicy stew made with tofu, pork, and vegetables.

Sauerkraut – A German classic

Made by fermenting shredded cabbage with salt, this tangy, sour dish is crunchy and deeply flavorful. Sauerkraut is often associated with sausages and other rich meats, but its applications are far more diverse.

Applications:

  • Sandwiches & wraps: Sauerkraut’s acidity pairs wonderfully with rich or fatty foods, making it a perfect complement for sandwiches, such as the classic Reuben or a savory sausage roll.
  • Toppings: Balance the richness of roasted or grilled meats with its tartness.
  • Salads: Substitute sauerkraut for pickles in salads for a sour punch that also adds texture.
  • Casseroles & stews: Sauerkraut is a great addition to hearty stews, like Bigos (Polish hunter’s stew) or casseroles that call for a bit of tang.

Fish sauce – The salty essence of Southeast Asia

Fish sauce is a typical ingredient in Southeast Asian cuisine, most notably in Thailand, Vietnam, and Cambodia. It’s made by fermenting fish (often anchovies) with salt, which results in a pungent, umami-packed liquid rich in depth and complexity.

Applications:

  • Salad dressings: Fish sauce is a key component in many Thai and Vietnamese salad dressings. Combined with lime juice, sugar, and chili, it helps create a perfect balance of salty, sour, and sweet.
  • Marinades: As a savory marinade for grilled proteins, especially chicken, beef, or seafood, its saltiness penetrates the meat, enhancing the natural flavors.
  • Stir-fries & curries: A splash of fish sauce can elevate stir-fries and curries giving them a touch of umami. It’s especially effective in balance with sweet or spicy elements.

Tempeh – fermented soybean cake

Unlike miso, which is a paste, tempeh is a firm, cake-like product made by fermenting cooked soybeans. Originating in Indonesia, it has a nutty flavor and a dense, chewy texture. Tempeh is an excellent plant-based protein, and its fermentation process also makes it easier to digest.

Applications:

  • Plant-based protein: It’s a great meat substitute in tacos, sandwiches, or wraps. Tempeh can be sliced and grilled or pan-fried to create crispy edges while maintaining a tender center.
  • Curries & stews: Its nutty flavor holds up well in stews and curries. Try it in a coconut milk-based curry or a hearty vegetable stew.
  • Salads: Crumbled tempeh can serve as a meat alternative in salads, offering protein and a satisfying texture.

Natto – Japan’s acquired taste

A traditional Japanese food made by fermenting soybeans with a bacterium called Bacillus subtilis, natto is known for its slimy texture and strong flavor. Not surprisingly, it’s often considered an acquired taste. Natto’s unique, earthy, and slightly bitter flavor is typically balanced with soy sauce and mustard when served.

Applications:

  • Breakfast: In Japan, natto is often eaten with rice and a raw egg, delivering a protein-packed morning meal.
  • Sushi: Natto can be used as a filling for sushi rolls, offering a distinctive, fermented twist to the traditional flavors.
  • Topping: Add natto to miso soup for extra texture and umami or incorporate it into noodle dishes, such as soba or udon.

Kefir – An Eastern European probiotic refresher

A milk-based drink born in the Caucasus region, it’s similar to yogurt but with a thinner consistency. Made by fermenting milk with kefir grains and a combination of bacteria and yeast, the resulting beverage is mildly tart, slightly effervescent, and rich in probiotics.

Applications:

  • Smoothies: It can be used as a base for smoothies, providing a creamy, tangy component that pairs well with fruits, honey, and nuts.
  • Marinades: Use it in marinades for chicken or lamb. The probiotics in kefir tenderize the meat, while its tanginess adds flavor.
  • Baking: Replacing buttermilk, it can be incorporated into baked goods like pancakes, muffins, or bread for added moisture and flavor.

On to the bench

These fermented foods are more than just culinary staples; they are transformative elements that can take a dish from good to extraordinary. They offer a chance to explore new flavors, textures, and culinary traditions from around the world. Whether you’re using miso to add umami to a broth, kimchi to spice up fried rice, or tempeh as a hearty protein alternative, fermented ingredients give your cooking a new dimension.

Incorporating these globally-inspired ingredients into your cooking, not only broadens your culinary horizons, but it also creates menu items and foods with bold, vibrant flavors that reflect the diversity of global food cultures.

Now that I have you thinking about the possibilities of fermented foods…let us create a customized fermented flavor for your next new product. Contact us today at service@wixon.com to get started on a flavor system for your application.