this post was submitted on 22 Feb 2024
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Canada, Mostly imports. We do a lot of sauerkraut which is used as topping (sauce adjacent), same with kimchi.
For true sauces it’s a lot of fermented hot sauces, or sauces with butter milk.
Most sauerkraut is pasteurized which, as I understand it, makes it not fermented anymore.
not fermented anymore? Is that like getting your virginity back?
Microbes are dead, so …ya.
fermentation almost always ends with dead microbes. beer kills itself from CO2. bread dies from being baked. they are both still fermented.
Fermentation is the process, right? Having undergone fermentation, you can't really be un-fermented, right?
My understanding is fermented foods have good microbes in them. They are, essentially, alive.
If you pasteurize them, it kills off those communities. The heat won’t distinguish between good and bad microbes so it’s all dead after fermentation.
We pasteurize milk to kill the bad microbes (feacal colliforms, food poisoning, etc.) for mass production. It works well, …very well. It’s needed at that scale, period. But if you are looking for the living microbes, it can’t be pasteurized.
Fermented foods have good microbes in them while they are fermenting up until something kills them - they are still very much fermented though regardless of whether the microbes are alive or not. The fundamental alteration has already happened.
Now, if you're looking to eat them specifically for the microbes, and not for the flavour, then you'd have to look for something that has not had the microbes killed off, for sure.
I didn’t know that. Neat!
i wonder if there is a simple risk free way to do some partial fermentation.
Buttermilk sauces, sounds good. I am Dutch and never heard or thought of using buttermilk for a sauce. Any Canadian sauce recipe you like to share?
Not Canada specific but here is a good example https://www.seriouseats.com/buttermilk-ranch-dipping-sauce-for-fried-chicken-recipe