Fermentation is an ancient natural process used to preserve food and enhance its organoleptic and taste qualities. Thanks to the action of “good bacteria,” fermented foods help strengthen the immune system, improve digestion, and support overall digestive health.
Although we have always had fermented foods around us—such as wine, beer, yeast, yogurt, cheeses, and even cold cuts—today, many of these items are considered culinary staples and are increasingly used by chefs worldwide as main ingredients in their dishes.
In modern kitchens, chefs often experiment with the acidity of foods, using fermentation to extract the best qualities from fruits and vegetables. This process brings out all the umami in a completely natural way, resulting in a food that is both delicious and healthy, with a distinct texture that delights the palate.
The Fermentation Process
Fermentation is a straightforward process, although it requires attention to detail to ensure food ferments properly and remains safe to eat. It’s not uncommon for food to fail to ferment despite following the correct preparation steps. This can happen due to various factors, such as incorrect temperature or insufficient sanitation of tools. Additionally, many people resort to chemical yeast activators, which, while speeding up the process, can sometimes introduce harmful bacteria.
Thus, how does fermentation work? First, the food must be properly cleaned and placed in containers, covered with a liquid solution containing both an acidic and a sugary component. The food is then left to rest in an environment at around 20°C for 10 days. During this time, bacteria responsible for fermentation begin to form. These bacteria feed on sugars and produce lactic acid (or Lactobacillus), which is responsible for the characteristic sour taste of fermented foods, along with numerous health benefits.
For successful fermentation, both time and hygiene are essential. Without the right conditions, the food may spoil before fermentation even begins.
waveco®: A Solution for Faster, Safer Fermentation
To overcome these challenges, waveco® offers a solution. Its innovative technology accelerates the fermentation process, reducing activation time, and improving food safety. The induced maturation© process extends the shelf life of fermented foods, allowing consumers to enjoy them for a longer period without compromising quality.
Here are some examples of fermented vegetables and fruits using waveco®:
Fermented Radish
Take radishes, wash and cut them, then place them in a container with water and vinegar. Begin the ripening process, which takes about 20 minutes. The result is a radish that retains all its organoleptic qualities, ready for fermentation that will begin in just a few days. Unlike traditional methods, waveco® allows the food to ferment safely in the refrigerator, without the need for room temperature.
Fermented Red Turnip
Wash, peel, and cut red turnips into chunks, then place them in a container without adding any water or marinade. The induced maturation© process takes just 70 minutes, yielding a soft, flavorful turnip with a pleasant texture. Traditional methods require hours of boiling to achieve a similar result, but with waveco®, fermentation is accelerated safely and efficiently, allowing the turnip to be used just two days after fermentation begins.
Fermented Apple Persimmons
Take an apple, peel it, and cut it into quarters. Place it in a bag with alcohol and vinegar, then start the induced maturation© process. After about 30 minutes, the apple retains all its organoleptic qualities, ready for fermentation, which will begin after a few days in the refrigerator.
Onion Infused with Fermented Raspberry
Place raspberries in a container with an alcoholic base and begin the induced maturation© process for 60 minutes. Let the mixture rest in the refrigerator for two days to start fermentation. Once fermented, blend and strain the mixture. Cut an onion into julienne strips and place it in a container with the fermented raspberry liquid, then begin the induced maturation© process for 60 minutes. The result is an onion with a vibrant color, no signs of oxidation (since no heat was used), and a soft, flavorful taste.
Final Considerations
The fermentation process activated by waveco® produces food that is safe, has enhanced flavor, and has an extended shelf life. The reduction in time is also a significant advantage: while traditional fermentation can take days, waveco® ensures that the process starts quickly, with results appearing just a few days after placing the food in the refrigerator.
waveco® offers a new, efficient approach to fermentation, enhancing both the quality and safety of fermented foods while cutting down on preparation time.