![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/2OIRC2SRSVFUXPZQGZKWPJTHEU.jpg?smart=true&auth=4ebc7e6fc1545df75fdb1c82620d9819df80d1b9c30049fcd8f9ec190bc4d27e&width=400&height=225)
Katz wrote 'Wild Fermentation' in 2003. Photo: Sandor Katz
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/G3GQYWG4W5DF3BZ5SPCZ57CGOI.jpg?smart=true&auth=d7b166a67161afe321dcdcfdc4999a9c0fbc0fc1e097331d718b050d5ff2ec98&width=400&height=225)
Beef garum tartare at Teible is made from brined beef fermented for 60 days; 'last summer’s' kohlrabi, cured egg yolks fermented for 14 days and 80-day fermented bread shoyu. Photo: Teible
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/QWB6SRVFJ5DH5CD7XRPY4PCECU.jpeg?smart=true&auth=3ec964cf4d7f95be1f888e8082f0b509722194c6b138b6da57e52a0812740d99&width=400&height=225)
Atlantic seabass at 11 Woodfire is rubbed with a lime-salt combination that is first left to ferment for up to five weeks. Photo: 11 Woodfire
Sarma stuffed cabbage rolls at 21grams are filled with smoked and ground meat and simmered slowly for hours. Photo: 21grams
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/4LF3ROMM3RAV5DY6RXKQCCO44Q.jpg?smart=true&auth=3b2cd46d3ab847e5940f4b6527e53df78956321749ce48e5ac63cf41d75440d9&width=400&height=225)
Foraged flower vinegar at Teible run by chef Carlos Frunze De Garza, an advocate of fermented foods. Photo: Teible
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/KBNNPWTBF5C7TALN42WPAZXFA4.jpg?smart=true&auth=005904d4fcc1b185572f001e610ac7dad66eeed10db3d22a76a7e2e166708390&width=400&height=225)
Carlos Frunze De Garza's mother of vinegar, which has been in his family for 72 years. Photo: Carlos Frunze De Garza
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/HA5O46NKJFABBOLZVYMC4K4BIU.jpg?smart=true&auth=041f20b6e3f142a136eac14139e6403b614ef0af7ba0b65690071b1512232303&width=400&height=225)
Fermentation expert Sandor Katz says bacteria are now being recognised as important to our well-being. Photo: Jacqueline Schlossman
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/2OIRC2SRSVFUXPZQGZKWPJTHEU.jpg?smart=true&auth=4ebc7e6fc1545df75fdb1c82620d9819df80d1b9c30049fcd8f9ec190bc4d27e&width=400&height=225)
Katz wrote 'Wild Fermentation' in 2003. Photo: Sandor Katz
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/G3GQYWG4W5DF3BZ5SPCZ57CGOI.jpg?smart=true&auth=d7b166a67161afe321dcdcfdc4999a9c0fbc0fc1e097331d718b050d5ff2ec98&width=400&height=225)
Beef garum tartare at Teible is made from brined beef fermented for 60 days; 'last summer’s' kohlrabi, cured egg yolks fermented for 14 days and 80-day fermented bread shoyu. Photo: Teible
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/QWB6SRVFJ5DH5CD7XRPY4PCECU.jpeg?smart=true&auth=3ec964cf4d7f95be1f888e8082f0b509722194c6b138b6da57e52a0812740d99&width=400&height=225)
Atlantic seabass at 11 Woodfire is rubbed with a lime-salt combination that is first left to ferment for up to five weeks. Photo: 11 Woodfire
Sarma stuffed cabbage rolls at 21grams are filled with smoked and ground meat and simmered slowly for hours. Photo: 21grams
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/4LF3ROMM3RAV5DY6RXKQCCO44Q.jpg?smart=true&auth=3b2cd46d3ab847e5940f4b6527e53df78956321749ce48e5ac63cf41d75440d9&width=400&height=225)
Foraged flower vinegar at Teible run by chef Carlos Frunze De Garza, an advocate of fermented foods. Photo: Teible
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/KBNNPWTBF5C7TALN42WPAZXFA4.jpg?smart=true&auth=005904d4fcc1b185572f001e610ac7dad66eeed10db3d22a76a7e2e166708390&width=400&height=225)
Carlos Frunze De Garza's mother of vinegar, which has been in his family for 72 years. Photo: Carlos Frunze De Garza
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/HA5O46NKJFABBOLZVYMC4K4BIU.jpg?smart=true&auth=041f20b6e3f142a136eac14139e6403b614ef0af7ba0b65690071b1512232303&width=400&height=225)
Fermentation expert Sandor Katz says bacteria are now being recognised as important to our well-being. Photo: Jacqueline Schlossman
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/2OIRC2SRSVFUXPZQGZKWPJTHEU.jpg?smart=true&auth=4ebc7e6fc1545df75fdb1c82620d9819df80d1b9c30049fcd8f9ec190bc4d27e&width=400&height=225)
Katz wrote 'Wild Fermentation' in 2003. Photo: Sandor Katz
Is fermentation the future of food?
From kimchi, kefir and kombucha to yoghurts, sourdoughs, cheeses and marinades, here's why food filled with healthy bacteria should be on your plate
Emily Price
05 November, 2022
- Listen In English
- Listen In Arabic