Rotten Delicious

"Fermenting is a striking trend. We see top chefs like Jonnie Boer very busy with fermenting," says Hans Steenbergen, a food trend watcher. Fermenting is the controlled rotting of food. It's an old form of preservation, a technique from the past that is making a big comeback. It fits with the trend of healthy eating and food sustainability. Many of the foods we love are fermented, such as vanilla, coffee, wine, beer, cheese, bread, pepper, etc. All you need is salt, water, vegetables (or fruit), sterile jars, and time. "Verrot lekker" (Rotten Delicious) is a practical cookbook and activity book with many recipes. Various products are covered: not just fruits and vegetables, but also dairy, meat, fish, nuts, seeds, and grains. Author Christian Weij gives you his basic rules and introduces you to the world of fermenting. Weij says: "Take a white cabbage. You could, of course, just let it rot, but then you'd have to throw it away after about six weeks. You can also let it rot in a controlled way: if I add salt, only the lactic acid bacteria can survive, and they convert the carbohydrates into lactic acid. And that's how sauerkraut is made."