On Dublin Delish this week, Fairmental Lab & Deli was the spotlighted place.
This spot is one of the many cafes, restaurants and delis which celebrate the ancient art of fermentation. While some, including Brian & Suzanne, might be slightly turned off when they hear the word, there is a world of flavours and condiments beyond the tangy, sour and bitter. Here is a quick guide to some of the most common fermented products found in restaurants, cafes and supermarkets or even in your own home!
First up, cheese – probably the most commonly enjoyed fermented food around. Ireland in particular has a strong traditional of farmhouse cheese making so between your Durras to Gubeens to your Cashel Blue, there is likely to be some in your fridge at home. Soft cheeses like cream cheese or ricotta wouldn't be fermented as you'd usually eat them fresher.
If you made a sourdough starter during lockdown, you’ve been fermenting! When you mix the flour and water together, it interacts with the wild yeast in the environment around it. The yeast ferments the sugars in the flour, creating carbon dioxide. Fermentation gives it that unique texture and taste we know and love about sourdough!
Making pickles with the likes of cucumbers in a brine with dill and garlic is another classic you’d be familiar with it. As might be sauerkraut- a cabbage dish that you’d find in Central Europe as an ideal sausage topping at the Christmas Markets, for example.
Kimchi is all the rage now too – this traditional Korean side dish is made from fermented vegetable such as cabbage with chili peppers, garlic and ginger.
Finally, there is kombucha. This drink is made with sweetened black tea and what is known as a SCOBY (symbiotic culture of bacteria and yeast) to create a fizzy, acidic drink.
Dublin Delish on 98fm - with thanks to Cully & Sully, Great Food & Soup-er conversation.
Catch Russell every Tuesday morning at 10:30 with Brian Dowling & Suzanne Kane and check out the real on 98fm's Instagram page.