Secret Ingredient In Maori Porridge & Indonesian Cake: Fermented Vegetables | Sour, Salty & Alive

Vegetables are the very first foods fermented by humans. People around the world have found ways to create exciting flavours with these gifts of nature.

From the vast, fertile lands of Chikusei, Japan, the premium Milky Queen rice bran is the starter to the unique tangy, crunchy nukazuke. On the eastern shores of New Zealand, traditional Maori culinary knowledge has turned the simple corn into food that lasted through the colder months of the year. And in Java, Indonesia where two-thirds of the island is cultivated land, one crop reigns supreme: cassava, the choice ingredient for making ‘tape singkong’.

00:00 Introduction
01:01 Sourcing unique rice bran to make pickled vegetables
05:30 Fermenting corn to make traditional Maori porridge in New Zealand
10:27 Nukazuke, fruit and vegetables fermented in rice bran
13:49 Cassava-based Indonesian delicacy, Tape Singkong
18:38 Baking with Tape Singkong

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About the show: Not raw. Not cooked. But crafted by time. The ancient art of fermentation unlocks a world of delicious possibilities. Discover Asia’s most delectable, fermented foods.
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#CNAInsider #SourSaltyAndAliveCNA #Fermentation #Japan #NewZealand #Indonesia

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