Secret Ingredient In Maori Porridge & Indonesian Cake: Fermented Vegetables | Sour, Salty & Alive

sweet sour Savory strong some of the oldest ferments are made with vegetables discover a vegetable made to last through the New Zealand winter a crop that flourishes in the mountains of Indonesia and how the Japanese keep a healthy diet with this produce these are age-old recipes being revived by artisans in their quest for new flavors the vast Flatlands of chus produce some of Japan's best quality rice plump shiny and emitting a rich Aroma is the local cultiva milky Queen rain or shine once a week one man shows up on the doorsteps of osima farm and the farm grows organic milky Queen rice but it's the byproduct of rice polishing that Endo sun is after this freshly miled rice brand is his secret for turning fresh vegetables into delicious tuuk mono T mono or pickles have been around since the 8th Century their sheer variety reflects the plethora of seasonal vegetables on the archipelago Nakaya has been making pickles by hand and additive free for 25 years one of their signature products is rice brand pickles known as nuk endan wastes no time getting the brand back to the workshop their lipids oxidize and develop an odor over time so freshness is [Music] Paramount the rice brand is at the core of the entire ferment milky Queen rice brand which emits an aroma akin to roasted soybean flour was a precious [Music] find rice bran is the perfect medium for growing lactic acid bacteria those bacteria are naturally present in vegetables vegetable scraps are prepped for this next the brand bid to get it going some salt chili peppers comu and finally water to form a [Music] crumble the compacted brand bed becomes a low oxygen environment great for air sensitive lactic acid bacteria coat the bacteria packed vegetable scraps with salt and bury them in the brand bed to Kickstart the [Music] process covering it Loosely allows carbon dioxide to escape sure Osan replaces the vegetable scraps two to three times over a week so that enough bacteria will be cultivated the Branded now home to billions of lactic acid bacteria and other microorganisms will soon be ready to receive its first batch of fresh vegetables sometime in the 1300s waves of East Polynesians arrived on canoe in what is now modern-day New Zealand they became the Mari and the Eastern Bay of Plenty was one of their first settlements for the families of fakar PA the land te Ura nourishes and sustains them and there is no shortage of food sources like wild pork and deer native plants and fish an important crop for the community is corn they call it kunga it was introduced to New Zealand as early as 1772 corn grows easily but is available only in the summer in the past Mai have made this nutritious vegetable last through the cold leener months of the year using traditional methods fermenting kga is a relatively straightforward process throw whole cobs into woven flax bags and immerse them entirely in a stream for 2 to 3 months the corn undergoes a spontaneous acid fermentation as microbes in the water break down its carbohydrates the acid produced prevents bacteria from reproducing thus preserving the corn all right we're coming to our vet with the Corn's been fermenting for past couple of [Music] months look at that it's all falling off already what we try H who want to keep all of that the result is an earthy product kapiro which literally means rotten or stinking corn it's two parts Sugar Chef Joe has been making kunga Piro since he was young and is now passing on the timeworn culinary knowledge to the next generation of young Mali kapiro can be dried and used as flour in baking or it can be consumed as what is colloquially known as a Mari [Music] porridge the colonels fall off the cob easily washed and minced into a paste it thins out as it's cooked over a flame giving off distant notes of blue cheese I'm going to put a little bit of sugar over the top because this is already cooked we can put some Co one in there just to thicken it just a little bit despite nearly 177% of New Zealand's population identifying as Mai this delicacy isn't widely available [Music] anymore EA it all day a simple recipe from ancestors can spark new interest in old [Music] ways in chiku carrot turnip and donon are going to be turned into naazuk the pickle Master Osan lovingly prepares each piece of vegetable for fermentation a salt rub draws out moisture from the vegetables to allow the rice Brand's flavor to penetrate more easily the fermented rice brand bed is ready to be used for [Music] nukazuke compacting the rice bran pushes out air pockets within the vegetables disappear into the bran snugly in bed a second round of fermentation [Music] begins [Music] lactic acid bacteria devours the carbohydrates in rice bran and produces lactic acid buic acid bacteria feeds off this acid to give us butyric acid another probiotic the yeasts make alcohol bringing out sweetness and aroma 2 days is the sweet spot for rice brand pickles to develop a strong taste while retaining their natural Hues and [Applause] flavors moist tender a hint of saltiness endos Sans Nik honors the spirit of homemade pickles in his mother's kitchen the same method can be replicated on fruits and eggs resulting in unexpectedly delectable pickles a traditional Japanese diet is heavily influenced by principles of balance pungent and tart Nik helps to create this harmony countering the heaviness of aomy rich [Music] foods over in J Jakarta Traditions are kept alive through ART education and it's fragrant sweet and pleasing Cuisine 2/3 of the island of java is cultivated land April spells the end of the rainy season the cassava harvested during this time is thought to be the best because of its low water content the choice ingredient for making tape [Music] song before Daybreak the Dey household begins work on a freshly harvested batch of cassava having made tape song for two decades this family knows everything there is to know about kava [Music] [Music] the tough skin of the tuuba comes off and then its flesh is chopped down into smaller pieces only 8 to 10mon old SAA is used anymore and the plant will be too old Indonesia is the world's fourth biggest producer of this High CB drought tolerant crop in some areas of the country it's even a staple that substitutes for rice soaking the cassava overnight helps to remove the gum around it so that yeast can seep into the white [Music] flesh heat causes the tissues to soften further facilitating microbial penetration 4 hours later the piping hot cassava emerges from the pot and cools off on bamboo trays [Music] the STA culture that kicks off fermentation is known as ragi a rice-based yeast along with a Consortium of mold and bacteria [Music] it's sprinkled and coated evenly onto every exposed surface of cassava and then the whole thing is wrapped tightly in banana leaves that speed up the microbes work the microbes perform their magic best between 24 to 36° C comfortably warm and not too hot as to kill them in these conditions mold and bacteria break down starch into simple sugars and the yeast converts these sugars into alcohols the result a sweet and sour taste and the mild alcoholic smell of tape [Music] song in jja a batch of cassava has turned soft moist and sweet after 4 days of [Music] fermentation [Music] [Music] J tape sing Kong is a popular snack that's eaten on its own but it can also be used as an ingredient in cakes and desserts Mrs da delivers hers across town to singer and Baker extraordinaire M Hudson one of his Shop's bestselling products is tape cake [Music] Al [Music] cleaned of its fiber and core the cassava is soft enough to be smashed into a smooth paste add the usual cake ingredients and send it into the oven topping then Varan [Music] rasa [Music] traditional tape cake is an irresistible buttery treat with a unique Tangy flavor of fermented cassava a humble ingredient that shines in the hands of the Indonesian [Music] people [Music] oh

Channel: CNA Insider

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Length: 22min 11sec (1331 seconds)

Published: Tue Feb 20 2024