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36: Embracing fermentation in our homes & why it matters | Tan Ding Jie, founder of Starter Culture SG
Manage episode 305365058 series 2998388
Το περιεχόμενο παρέχεται από το Singapore Noodles. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον Singapore Noodles ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.
Tan Ding Jie: “I never really appreciated cooking or Singaporean cuisine until I went to the UK to study. Over there, you really see what everywhere else has to offer. Even though there were a lot of Singaporeans in London, strangely enough, you don’t see a lot of Singaporean restaurants. Coming back to Singapore, that was when I started to rediscover Singaporean cuisine. I realized that we have such a rich history, our cuisine is so interesting and intricate – it tells stories about who we are and where we came from. You can trace the provenance of these ingredients and I thought, if there was going to be a story to tell, I wanted to tell a story of local Asian ferments.”
Tan, founder of Starter Culture SG, shares about how his interest in Asian ferments began, plus: *Challenges in learning about Asian ferments* *Overcoming peoples’ resistance towards fermentation* *The art and science of fermentation* *Why has fermentation fallen by the wayside today* *Double standards towards fermentation in the West and East* *Fermentation as a way to reduce waste*
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