In just a few years, fermentation has gone beyond being a simple trend to establish itself as a sustainable and creative culinary practice. Between revisited traditional recipes and connected devices to control temperatures, it appeals to beginners and seasoned cooks alike.
In this article, we review the major trends for 2026, simple recipes to try at home, and good safety and hygiene practices. You will also find reliable resources to learn more, such as the reference article on fermentation on Wikipedia and analyzes of food trends on Le Monde.
Why fermentation will explode in 2026
The popularity of fermentation is due to several factors: strong taste, natural preservation, and growing interest in the intestinal microbiota. Research into the role of fermented foods in digestive health has encouraged many consumers to incorporate these products into their daily diet.
Moreover, the craze for zero waste and “do it yourself” has made fermentation attractive: it makes it possible to recover slightly damaged vegetables and reduce waste. Social platforms also played a key role by disseminating recipes and practical advice in short format.
Equipment and trends to know
In 2026, we will see the democratization of dedicated tools: airtight pots with CO2 controllers, modular fermentation boxes, and small programmable electric fermenters. These devices facilitate the regulation of temperature and time, two essential parameters for successful preparations.
Another trend: the gastronomic reinterpretation of fermentation by chefs, who use miso, koji and aspergillus to create unique sauces and condiments. Collaborations between food start-ups and restaurants have accelerated innovation around fermented flavors.
Easy recipes to get started
Simplified kimchi: cut napa cabbage, lightly salt, add garlic, ginger, chili powder and a little fermented fish or soy sauce for vegetarians. Pack into a clean jar, leave to ferment at room temperature for 2 to 5 days depending on your taste, then store in a cool place.
Express lacto-fermented carrots: grate or cut into sticks, salt (around 1-2% of the weight), add aromatics (cumin, coriander), then press to cover with juice. Ferment for 3 to 7 days. These preparations accompany salads, bowls and meats.
Kombucha and fermented drinks: practical advice
Kombucha remains a must in 2026, with numerous aromatic variations (teas, flowers, fruits). To start, use a healthy SCOBY, unflavored tea and sugar to fuel the fermentation. Respect rigorous hygiene conditions to avoid contamination.
Lactofermented drinks made from vegetables (cabbage juice, fruit kefir) offer an alternative low in alcohol and rich in probiotics. Taste regularly during fermentation to achieve the desired acidity/sweetness balance.
Food safety and good practices
Fermentation is safe when you follow a few simple rules: work with clean jars, avoid introducing dirty utensils, and observe the absence of visible mold. If in doubt (very unpleasant odors, colored crusts), throw away the preparation.
Choose proven recipes for closed cans and do not hesitate to refer to reliable guides before experimenting with long cans. For technical and historical information, the dedicated page on Wikipedia remains a good base, supplemented by press and popular articles on Le Monde.
Where to find ingredients and training
In 2026, specialized stores and culinary marketplaces will offer strains, starters and fermentation kits. Local markets remain an excellent source of seasonal vegetables for fermenting, often at a lower cost.
To progress, participate in face-to-face workshops or take online courses taught by chefs and food microbiologists. Local fermentation communities (meetups, forums) are also rich in practical advice and feedback.
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