Unpopular opinion: I don't get the hype around fermented foods in fine dining.

Every new place seems to have a fermented item on the menu. It tastes funky to me, but maybe I'm missing something.

3 comments

3 Comments

felix_wilson8611h ago

That funky taste might be from chefs hiding cheap stuff with fermentation, lol.

sean51510h ago

My last kimchi experiment tasted like feet because I forgot it in the back of the fridge for a month. Pretty sure I'm the one hiding questionable stuff with fermentation, not the chefs.

emery_sanchez10h ago

Forgotten kimchi turning funky seems pretty normal for a home experiment though... feels like a stretch to blame chefs for hiding cheap stuff like @felix_wilson86 mentioned. Fermentation is just tricky and things go weird sometimes, it doesn’t have to be some big conspiracy. My cousin’s sauerkraut once smelled like a gym locker, but it was just his own bad timing. Kinda think we’re overcomplicating a simple fridge mistake.