We’re getting a lesson on what it takes to add flavor to unique dishes by way of fermenting food.
Toby Gilbert, owner of Gilbert’s Provisions in Berlin, joins us in the DelmarvaLife kitchen.
Toby says when you ferment food, you’re controlling the food breaking down. He brought sauerkraut, kimchi, and fermented garlic ranch for us to taste today.
He says the fermenting process needs to go slow and the food will “let you know” when it’s ready. Toby says there is a certain pH for each food item he likes to shoot for when fermenting.
