In times when restaurateurs and hoteliers are increasingly growing their own vegetables, old-school preservation is just the thing. Fermentation has several advantages: The food is preserved in a natural way, it does not require electricity for storage and the flavors released during fermentation are exceptional. What’s more, the process is very simple and can be used in any type of business, from a la carte restaurants to system caterers – the use of fermented products is unlimited in terms of quality and quantity. It is important to be careful with salt, which is the basis of every fermentation – in granular form or as brine. Too little promotes spoilage, too much makes the product difficult to use.
The most famous of all fermented foods in this country is sauerkraut. But chocolate, kefir, cocoa, beer, cheese and sourdough bread are also produced by fermentation. Many fermented foods can be found in Asian cuisine in particular. Such as the Korean classic kimchi - spicy pickled white cabbage. Or tempeh, which is made from fermented soybeans and is a popular vegan meat substitute. Miso has also undergone a fermentation process before it ends up on your plate.
In principle, all vegetables are suitable, but it works particularly well with vegetables that are not too soft, such as cabbage, root vegetables, beans, beet, pumpkin or peppers.
With impressive creativity and technical precision, the tasty final of the Taste of Tomorrow 2025 competition for young talent took place on October 6 at the Klessheim Tourism School: From an impressive 86 entries to the competition, eight talented chefs from Austria and Germany made it through the preliminary round and then presented their vision of modern, sustainable, and enjoyable cuisine to a high-caliber culinary jury.
The first-ever Champions of Change Award, presented as part of Latin America’s 50 Best Restaurants 2025, highlights the role of gastronomy as a driver of social change. The award goes to Dominican chef Inés Páez Nin – Chef Tita, who preserves culinary heritage and empowers entire communities through her Fundación IMA.
Three Michelin stars, uncompromising precision, and a clear culinary signature: in October 2025, Norwegian top chef Sven Erik Renaa will bring the flavors of his homeland to the Ikarus restaurant in Red Bull Hangar-7. With his philosophy of “Perfect Simplified,” he shows how Nordic nature, ancient traditions, and contemporary creativity open up a new dimension of the fine dining experience.
In times when restaurateurs and hoteliers are increasingly growing their own vegetables, old-school preservation is just the thing. Fermentation has several advantages: The food is preserved in a natural way, it does not require electricity for storage and the flavors released during fermentation are exceptional. What’s more, the process is very simple and can be used in any type of business, from a la carte restaurants to system caterers – the use of fermented products is unlimited in terms of quality and quantity. It is important to be careful with salt, which is the basis of every fermentation – in granular form or as brine. Too little promotes spoilage, too much makes the product difficult to use.