Fermentation is one of the oldest human practices, a process that has created not only cultural but also nutritional capital over centuries. From the first yeasts that transformed flour into bread and grapes into wine, to today's global popularity of fermented products in food and skincare, fermentation is rightfully counted among the key phenomena of contemporary wellness.
Although long considered a nearly forgotten technique, fermentation today is seen as a sophisticated “modern alchemy.” It transforms the simplest ingredients into rich flavors and functional bioactive compounds, promotes health, and connects us with nature through ritual and knowledge passed down through generations.
“Fermentation is like alchemy – it transforms basic ingredients into complex aromas, nutrients, and sensations,” says David Zilber, leading fermentation expert and former head of Noma’s fermentation lab.
This magical transformation not only develops new flavors but also numerous nutrients proven beneficial to the human body. In an era when we strive to live healthier and more connected lives, fermentation encompasses everything – from food and drink to skincare.

The story of wild yeasts: life in a microcosm

Yeast grains may seem invisible, but they are everywhere around us – in the air, on fruits, even on our skin. When placed under the right conditions – in water, flour, or grapes – bacteria and yeasts begin the fermentation process, producing bubbles of carbon dioxide, acids, and alcohols that transform texture, aroma, and taste.
Bread and wine are among the strongest symbols of fermentation. Their production carries centuries-old stories of survival, faith, and togetherness. For many, they symbolize life and labor, and today they represent a bridge between generations and traditions.
Fermentation here is not just a chemical process but a narrative – a ritual in which humans, nature, and time participate.

From Korea to Paris: fermentation as a global language of flavor

The world cuisine has symbolically entered a dialogue with fermented delicacies prepared for centuries in Asia. Kimchi has become a global phenomenon, not only as fermented cabbage but as a symbol of spice culture and health.
Miso paste and koji – fermented soy and grain compounds – are indispensable in Japanese dishes, from soups to dessert creations. Besides bringing a rich umami flavor, they contain nutrients that support digestion.
In Europe, fermentation has found new shine through sourdough bread – a starter that became a slow-living ritual and a return to traditional values. During pandemic lockdowns, thousands of people at home discovered the joy and therapeutic effect of nurturing their own starter.

“Fermentation in wine creates layers of flavor that perfectly tell a story alongside dishes, and cold techniques like sourdough in bread return meaning to hands and natural processes,” emphasizes Chef Arnaud Lallement from the restaurant L’Assiette Champenoise, who often pairs food with Krug champagnes.

Indeed, one of the most prominent examples of sophisticated fermentation is the Krug champagne. Under cellar master Julie Cavil’s leadership, fermentation is a carefully guided process blending over 120 wines from different vintages, creating a champagne rich in layers and refined texture.
“Fermentation is the foundation of every great bottle. It shapes the aroma, taste, and aesthetics of Krug, making it a bridge between tradition and modernity,” says Julie Cavil, whose collaboration with top chefs like Lallement shows how fermentation and gourmet creativity are inseparable.

“Fermentation chef”: a new dimension of fine dining

In elite world restaurants, fermentation is no longer a neglected addition. Quite the contrary – there is a dedicated profession: the “fermentation chef.” This specialist is responsible for researching, developing, and overseeing fermented bases, infusions, and accompaniments that elevate menus to a new level.
Fine dining restaurants such as Noma, Frantzén, and Steirereck recognize fermentation as a key technique and innovation in flavor creation. The specialized fermentation chef prepares fermented bases, beverages, and ingredients that add an extra dimension to dishes.
David Zilber, one of the leading fermentation experts worldwide, emphasizes:
“Fermentation is not just a technique; it is an element of creativity and science that gives dishes incredible dimensionality and sustainability.”

Krug: mastery of fermentation in champagne

What is fine dining without luxurious champagne? Krug champagne is one of the rare luxury brands that uses fermentation not only as a technique but as the core of its champagne-making philosophy.
Led by cellar master Julie Cavil, fermentation at Krug becomes a true artistic and scientific process. Each bottle results from blending more than 120 wines from different vintages, and the long and carefully controlled fermentation allows the champagne to develop complex flavors and delicate texture.
Julie Cavil explains the importance of fermentation in creating a unique character:
“Fermentation is the foundation of every great bottle but also a bridge to new generations of wine lovers. It affects the aroma, taste, and perfect balance in the glass.”
This dedication to fermentation makes Krug special, as every step – from grape harvest to final maturation – is carefully monitored to maintain its recognizable luxury hallmark. Collaborations with top chefs like Arnaud Lallement further confirm how crucial fermentation is in crafting harmonious gastronomic and wine experiences.

Fermentation in beauty trends

Even the beauty industry has made fermentation a standard. French brand Caudalie uses fermented grape polyphenols to protect the skin from wrinkles and oxidative stress.
Japan’s SK-II made a global hit with its Pitera essence – a product created by yeast fermentation that revitalizes and hydrates the skin – while Korean Neogen Dermalogy is known for fermented extracts that strengthen the skin barrier and give radiance.
Innovative brands like Aurelia Probiotic Skincare, Biossance, and Vintner’s Daughter develop probiotic formulations based on natural fermented ingredients.
“Fermented products penetrate deeper into the skin, improve its resilience, and balance the microbiome, which is crucial for healthy skin,” says dermatologist Dr. Hogan.

Why are we fascinated by fermentation?

The answer is multifaceted. On one hand, science confirms the benefits for gut microbiota. Fermented products like kimchi, kefir, kombucha, or yogurt are rich in probiotics, helping to maintain balance in the digestive system, which in turn influences the health of the whole body. “Gut health” has been a key buzzword in the wellness industry for several years.
On the other hand, fermentation is also a ritual. The process requires time, patience, and attention. In a world of acceleration and instant results, it reminds us of the value of waiting – the flavor of kombucha or miso soup develops over weeks or months, and that slowness and dedication return us to the idea of mindful living. This makes fermentation a lifestyle element, not just a dietary method.

Global movement

What once seemed a niche practice is now a global movement. Around the world, communities of wild yeast and fermentation enthusiasts exchange “starters,” recipes, knowledge, and experiences. Online forums and Instagram profiles dedicated to sourdough flourish, and fermentation experiments with milk, vegetables, and teas conquer TikTok.
Fermentation has also gained a digital layer – a story told through photos of bread with “burst & crumb” cross-sections, koji cakes, or homemade batches of kimchi. Each jar housing living bacteria and yeasts becomes an artisanal aesthetic centerpiece: jars on shelves look like small laboratories but also artistic installations speaking of a return to nature.

Fermentation as a story

Through food, beauty, and ritual, fermentation offers more than tangible benefits. It offers a story – a story of patience, transformation, community, and health. In a time when brands seek authenticity and consumers want experiences laden with deeper meaning, fermentation emerges as the perfect symbol. It is no coincidence that fermentation is the central motif in many gastronomic tales, wellness trends, and beauty campaigns.
Perhaps because behind every fermented product lies a narrative: from an old starter passed down through generations, through small wine cellars where barrels maintain microclimates for decades, to beauty brand labs where fermentation is used as a technology of the future. It is a story about nature, but also a story about us. Every fermented product carries its story of change, connection, and patience. In a world seeking authenticity, it bridges past and future, science and tradition, our connection with nature, and calls us to live more consciously and meaningfully.

Traditional Sourdough bread recipe

And finally, take a break from everyday life and enjoy your homemade sourdough, a delicious and healthy bread with a rich history!

Ingredients:

• 500 g plain wheat flour (you can substitute 50–100 g with whole grain or rye flour for extra flavor)
• 350 ml lukewarm water
• 100 g active sourdough starter (a bubbly and active starter with wild yeasts)
• 10 g salt

Instructions:

1. Mix flour and water (autolyse)
   In a large mixing bowl, combine the flour and lukewarm water. Stir until just combined, making sure no dry flour remains. Cover loosely and let rest for 30 minutes. This step allows the flour to fully absorb water, which helps gluten development.
2. Add starter and salt
   Add the active sourdough starter and salt to the dough. Mix thoroughly until all ingredients are incorporated.
3. Bulk fermentation and stretch & fold
   Cover the dough and leave it to ferment at room temperature for 4 to 6 hours. During the first two hours, every 30 to 40 minutes, perform a “stretch and fold”: gently stretch the dough from the side and fold it over itself. This improves dough strength and elasticity.
4. Pre-shaping and resting
   Transfer the dough onto a lightly floured surface. Shape it gently into a round or oval. Let it rest for 20 to 30 minutes to relax the gluten.
5. Final shaping and cold proof
   Place the dough into a floured banneton or a lined bowl. Cover and refrigerate for 12 to 24 hours. The cold fermentation develops flavor complexity and improves digestibility.
6. Preheat and scoring
   Preheat your oven to 230°C (450°F) with a Dutch oven or a heavy baking pot inside. Once hot, take the dough out of the fridge, carefully score the top with a sharp blade to allow expansion.
7. Bake covered and uncovered
   Place the dough inside the preheated Dutch oven and cover with the lid. Bake for 30 minutes covered, then remove the lid and bake for another 15–20 minutes until the crust is golden and crisp.
8. Cool down
   Remove the bread and cool completely on a wire rack before slicing. This step allows the crumb to set properly

Tips for success:

• Your sourdough starter must be active and bubbly; feed it regularly to maintain vitality.
• Use high-quality flour without additives for best results.
• Patience is key—sourdough requires time for proper fermentation.
• The stretch and fold technique strengthens gluten without heavy kneading.

Enjoy your homemade sourdough, a delicious and healthy bread with a rich history!