Fermentation

Here at Ingleside, we celebrate the ancient craft of fermentation alongside contemporary techniques to create an exceptional culinary experience. Fermentation is a time-honored technique that harnesses the power of microorganisms to unlock the flavours from food, taking simple ingredients (and even waste) and elevating them to new heights of flavour and complexity. How so? Relying on the works of microbes, fermentation breaks down the large chains of molecules in food into their smaller, tastier constituents.

Our fermented

From our house-made vinegars, fermented vegetables to our aged miso, each fermented element in our dishes adds a distinctive layer of complexity. By doing fermentation, we also harness the beauty of our local produce to create seasonal ferments that reflect the diversity of our surroundings. For starters, here are some of the ferments that we do

~ Lacto fermentation ~

Our lacto-fermented creations offer a layer of flavour that complement and elevate our main ingredients. From lacto-tomatoes in our salad to lacto-blueberries in our bordelaise sauce, each item introduces a uniquely piquant taste profile. Lactic acid bacteria digest the natural sugars to produce lactic acid as a byproduct of their metabolism while some are able to break down proteins into amino acids, resulting in pleasant tartness, fruitiness and umami.

~ Vinegar ~

The concept of vinegar should not be foreign to many, but here, we experimented with ingredients that are not commonly used in vinegar making, like celery or seaweed. By introducing acetic acid bacteria into the environment, the resulting liquid becomes a bright and zingy condiment that can introduce nuanced aromas to our dishes.

~ Miso & shoyu ~

Umami is a profound depth of flavour that is central to many culinary traditions. Our misos and shoyus are our homage to this tradition, embodying the essence of umami through carefully selected seasonal ingredients and age-old fermentation techniques. Here at Ingleside, they have a wide range of uses from being bases for marinades, rich additions to sauces to completing dishes as a finishing touch.

~ Garums ~

Garums are traditionally made by fermenting fish for several months, allowing the fish to break down, guided by the diligent work of naturally occurring enzymes. At Ingleside, we re-explored the concept of garum by using ingredients other than fish, like chicken, squid and even non meat-based foods like mushrooms. We use garum sparingly, but effectively— a few drops can transform a dish, adding a layer of depth in flavour that is both ancient and utterly contemporary.

Turning Waste into Wonder

We believe that every part of the food we use has value and through fermentation, we can transform kitchen waste and trimmings into culinary gold. This practice not only reduces our environmental footprint but also allows us to offer dishes that tell a story of creativity and respect for nature. We have successfully upcycled our meat and seafood trimmings to make garums, vegetable trimmings and surplus bread to make misos, leftover coffee grounds to make shoyus and what undoubtedly excites us is that there is still so much more to explore and that the possibilities are truly endless.