Look deeper, get dirty, and find the beauty in rot.
In the feature-length documentary Fermented, author and chef Edward Lee explores the science, culture and flavor of fermentation. By visiting renowned artisans and chefs around the world, Fermented de-mystifies these ancient processes in a fun, accessible, and informative way. The film is trip through time, with some of the best chefs on earth cooking and eating their way through
history.
Fermentation is an ancient and mysterious food preservation technique, a story that traces back to the origins of humankind. One of our first food preservation techniques kept people nourished in both barren winters and desert heat. Even within the modern era of refrigeration and canning, where food is in abundance, fermentation thrives. We see it in pickles, vinegar, and wine.
It continues now, not as a means for survival, but as a way of creating unique deliciousness. As we explore how it it fits into modern times, Fermented also examines if we are at risk of losing the old ways of preservation for the new, and what that would mean to the world.