To call fermentation a new concept would be erroneous, since mankind has been practising it for more than 10,000 years. In the days before refrigerators and artificial preservatives, fermentation was the best way to make food last through a dreaded cold winter or an unexpected drought. In this day and age, however, things are a little different.

No longer do we ferment to ensure the summer harvest lasts the whole year. Today, we ferment to add unexpected, exciting flavours and textures to food and to bring out new taste experiences that we wouldn't find in regular fresh produce.

Curious as to how this age-old practice is regaining momentum in the Klang Valley, we spoke to a few eateries to find out why they incorporate fermentation in their menus and how exactly they are doing so.

Although Pun's Ice Cream does not have a fixed fermentation schedule in place, they do devote a good amount of their time to it. More than just a way to add complex flavours to their already intriguing dishes, fermentation plays an important role in reducing food waste. 

Their current menu revolves around burgers, most of which include elements from their fermentation agenda. Their "A-maize-ing" burger features fermented black lentils and rice, folded with corn. Don't be surprised if you also find fermented chilies in their "Hot Dayum" chicken burger or even traces of black garlic in your "Hunny Biskies".

Related: Pun's Ice Cream Offers The Best Of Both Worlds: Casual & Fine Dining

“Fermentation is both faith and optimism for the future," says Nikolaj Lenz, head chef of Canvass. There is always some risk taking fresh ingredients (for Canvass this means ethically sourced local ingredients), putting them in bottles, and expecting them to taste great a month or two later. But Lenz believes that the effort is worthwhile, and the 40 over bottles of ferments in their kitchen is proof of this. Basil stems, unwanted tomatoes and leftover milk are up-cycled to become surprise elements in their menu. Fermenting allows them to not only use more ingredients, but more of an ingredient, and it goes hand-in-hand with their ethos: Sustainable Hedonism.

The tasting menu at Nadodi sees familiar fermented foods, namely dosa and idli. But it is on the Liquid Degustation Menu where the funky stuff truly shines. Water kefir, kvass, tepache, kombucha and ginger beer are just some of the things that head bartender Akshar Chalwadi brews behind the bar. The 'Rose To The Occasion' cocktail with Diplomatico Planas rum and Mancino Secco vermouth is topped off with a rose kombucha, which enlivens the otherwise saccharine drink.

The addition of fermented drinks to the tipples at Nadodi doesn't just imbue fascinating flavours but also sensations. Effervescence, tanginess, piquancy and pleasant astringency add dimension, and are responsible for turning cocktails from a simple drink into an experience. There is just something tremendously exciting knowing that the cocktail that you are sipping is alive.

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