Top Chef Canada

Top Chef Canada

10 Fabulously Fermented Foods Worth Exploring

Posted by Leslie Wu on May 19, 2020

When David Zilber, head of the fermentation lab at the famed Noma restaurant, dropped by the Top Chef Canada kitchen, his visit got all sorts of ideas brewing with the six remaining cheftestants. We’ve rounded up the best ways to bring this centuries-old technique into your kitchen, with recipes running the gamut from traditional to modern funkiness.

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  • Sauerkraut
     
    1 of 10

    Sauerkraut

    <p>Sauerkraut can be sweet and mild, or more aggressively flavoured depending on the type of cabbage and vinegar used, or the length of time. Similar to Stephanie’s well-executed seared pork and ruby sauerkraut dish in the episode <a href="https://www.foodnetwork.ca/shows/top-chef-canada/video/episode/bring-the-funk/video.html?v=FOOD0056133680000000" rel="noopener noreferrer" target="_blank">"Bring the Funk"</a>, this pungent cabbage concoction takes well to recipes originating from the Eastern European countries where sauerkraut was popularized. You can try <a href="https://www.foodnetwork.ca/recipe/bacon-sauerkraut-and-oh-yeah-bacon-pierogies/18977/" rel="noopener noreferrer" target="_blank">making your own</a> or use your favourite store-bought brand to make a tasty take on sauerkraut soup.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/ham-bean-and-bacon-soup-with-sauerkraut/21900/" rel="noopener noreferrer" target="_blank">Ham, Bean and Bacon Sauerkraut Soup</a></strong></p>
  • Gochujang
     
    2 of 10

    Gochujang

    <p>When you’re looking for spice that tempers heat with sweet, <a href="https://www.foodnetwork.ca/everyday-cooking/blog/30-minute-korean-chicken-skewers/" rel="noopener noreferrer" target="_blank">gochujang</a> — a Korean version of miso, mixed with chilli and a sweet malt — is a surefire winner. Imrun found flavour favour from David with a creative vegetarian play on Japanese fried chicken karage, using mushrooms instead: a move that won him the Quickfire Challenge. For a more traditional use of gochujang, try this recipe for Daeji (Pork) Bulgogi, a Korean dish pairing the spicy red pepper paste with plenty of garlic and ginger. </p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/daeji-bulgogi/18060/" rel="noopener noreferrer" target="_blank">Daeji Bulgogi</a></strong></p>
  • Miso
     
    3 of 10

    Miso

    <p>Fermented wonderchild miso comes in a rainbow of colours and flavours. The most commonly available ones — earthy and more aggressively salty red miso, milder multi-purpose yellow miso and delicate white miso — vary by fermenting time and application. Barley miso, such as the pumpkin seed and barley mixture that Francis used as an emulsification and broth with pumpkin and mussels, has a sweeter taste and dark appearance.</p> <p>Try using white miso in this recipe for <strong><a href="https://www.foodnetwork.ca/global-eats/blog/fresh-soba-noodle-bowl-with-garlic-shrimp-miso-dressing-34884/" rel="noopener noreferrer" target="_blank">Fresh Soba Noodle Bowl With Garlic Shrimp and Miso Dressing</a></strong></p>
  • Shoyu
     
    4 of 10

    Shoyu

    <p>Aspergillus oryzae, or koji, is the furtive fungus behind the creation of sake, soy sauce and its Japanese variety, shoyu, which comes in light and dark styles. Adrian used the ginger chickpea shoyu in an unsuccessful chocolate cake, but shoyu has plenty of other tasty uses, such as this Hawaiian style plate lunch with soy-marinated chicken. For more tips on how to be sure your fermented foods succeed, check out <a href="https://www.foodnetwork.ca/shows/top-chef-canada/video/webisode/david-zilbers-fermentation-tips/video.html?v=fa058e4e-9952-11ea-ad53-0242ac110002" rel="noopener noreferrer" target="_blank">David Zilber's Fermentation 101</a>. </p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/bbq/blog/hawaiian-plate-lunch-bbq-recipe/" rel="noopener noreferrer" target="_blank">A Hawaiian Plate Lunch</a></strong></p>
  • Kimchi
     
    5 of 10

    Kimchi

    <p>Funky kimchi gets progressively stronger the longer it sits, so it can be adapted to a variety of applications from raw to cooked dishes. Although it is typically made with napa cabbage, Jo got to work with daikon radish kimchi, turning it into a kimchi bun with raw scallop salad. </p> <p>Try <strong><a href="https://www.foodnetwork.ca/recipe/chucks-kimchi/11880/" rel="noopener noreferrer" target="_blank">making kimchi from scratch</a></strong>, and use it in this <strong><a href="https://www.foodnetwork.ca/recipe/kimchi-fried-rice-with-a-sesame-fried-egg/15266/" rel="noopener noreferrer" target="_blank">Kimchi Fried Rice With A Sesame Fried Egg</a></strong></p>
  • Kefir
     
    6 of 10

    Kefir

    <p>Fizzy fermented kefir uses a bacteria and yeast based starter to kick off the process, similar to <a href="https://www.foodnetwork.ca/baking/blog/sourdough-bread-recipe/" rel="noopener noreferrer" target="_blank">the way sourdough is made</a>. Now available through some supermarkets in North America, kefir is often sold as a drink but can also be used in cooked dishes, such as this creamy coleslaw.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/homestyle-kefir-coleslaw/17483/" rel="noopener noreferrer" target="_blank">Homestyle Kefir Coleslaw</a></strong></p>
  • Yogurt
     
    7 of 10

    Yogurt

    <p>Kefir is often compared to yogurt in taste, although the methods are very different — yogurt comes from a culture using only bacteria, not yeast, for fermentation. Tangy and versatile, plain yogurt can be used for baking, cooking and raw dishes, both savoury and sweet. Greek-style yogurt takes an extra step of straining out excess whey and lactose for a thicker, creamier product.</p> <p>Try making your own <strong><a href="https://www.foodnetwork.ca/recipe/wild-berry-crumble-with-homemade-yogurt/16290/" rel="noopener noreferrer" target="_blank">Homemade Greek Yogurt</a></strong></p>
  • Kombucha
     
    8 of 10

    Kombucha

    <p>On-trend kombucha brewing harnesses the power of fermentation to make a drinkable beverage — a process that has been around for centuries. Try out a batch in your own kitchen using a SCOBY (symbiotic culture of bacteria and yeast), which can be ordered online.</p> <p>Learn <strong><a href="https://www.foodnetwork.ca/recipe/how-to-batch-brew-kombucha/18284/" rel="noopener noreferrer" target="_blank"> How To Batch Brew Kombucha </a></strong></p>
  • Sourdough
     
    9 of 10

    Sourdough

    <p>Sourdough has definitely experienced a resurgence in 2020, as stay-at-home measures and a shortage of yeast meant that people began to nurture fermented starters in their own kitchens. Although starters can be used for more than bread (check out these <a href="https://www.foodnetwork.ca/recipe/sourdough-waffles/22944/" rel="noopener noreferrer" target="_blank">tasty waffles</a>, for example), the desire to form a perfect loaf can be realized using a few easy steps.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/baking/blog/sourdough-bread-recipe/" rel="noopener noreferrer" target="_blank">Sourdough Bread</a></strong></p>
  • Tempeh
     
    10 of 10

    Tempeh

    <p>Nutty, dense tempeh is made from fermented soy, and can be pressed into service as a meat substitute, as it is throughout Asia. Pan seared, braised or barbecued, this protein-packed powerhouse can also be used in place of firm tofu in most applications.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/barbecue-tempeh-greens-and-cauliflower-couscous/15794/" rel="noopener noreferrer" target="_blank">Barbecue Tempeh, Greens And Cauliflower Couscous</a></strong></p>
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