Cultum: Everything You Need to Know About Trendy Ferments in Craft Cocktails

Cultum, a project from Guadalajara launched by Andrea Pérez and Gustavo Park, aims to promote and incorporate fermentation practices into everyday life.

Through this initiative, they revive and rediscover long-neglected traditions related to fermentation, enhancing our use of natural resources while improving nutrition. 

Cultum offers nutritious and natural products, supported by a strong educational program designed to encourage fermentation practices in both daily routines and the food industry. This initiative invites us to achieve personal and collective well-being by fostering community networks where knowledge and tools are shared, contributing to a genuine sense of belonging among peers.

The Tahona Society team sat down with Andrea and Gustavo to talk about the world of fermentation and their contribution to craft cocktails.

Life-giving microorganisms

It’s amazing how a handful of bacteria, yeasts, fungi, and enzymes can bring life to food and drinks, providing remarkable benefits.

Fermentation is the astounding transformation in the biochemical composition of food, altering its organoleptic properties such as taste, aroma, color, and texture.

Did you know there are different types of fermentation?

As Andrea and Gustavo explain, fermentation can be classified into three types based on the predominant biochemical transformation or reaction and the resulting products.

• Lactic fermentation: It uses lactic acid bacteria to transform carbohydrates into lactic acid, which helps preserve food and make it easier to digest.
  
  
• Alcoholic fermentation: It uses yeasts to transform sugars into alcohol and carbon dioxide. This is the basis of wines, beers, and other spirits you use at the bar.
  
  
• Acetic fermentation: It uses acetic acid bacteria to transform alcohol into acetic acid, commonly known as vinegar. 

And how do we make the most of fermentation?

From a practical perspective, fermentation offers three easy ways to bring added value and a personalized touch to your cocktails.

• Tonic drinks: These sodas and revitalizing drinks primarily result from the interaction of various microorganisms and multiple types of fermentation. This process helps to modify the aroma and flavor of the beverages, creating a pleasing balance between sweetness and acidity while maintaining a very low alcohol content. Consequently, they are often used as mixers or diluters.
  
  
• Fruit and vegetable lactoferments: Lactic acid bacteria transform sugars in fruits and vegetables into lactic acid, typically in a high-salt environment. This process not only preserves the produce but also alters its flavor, texture, and aroma, creating unique profiles that enhance or contrast with various drinks and meals.
  
  
• Umami: Regarded as the “fifth” taste—alongside sweet, salty, sour, and bitter—umami is a characteristic of various foods and beverages that have deeply complex and flavorful amino acids. The term originates from Japan, meaning “delicious” and “savory.” It is associated with the presence of glutamate, found in tomatoes, aged cheese, meats, mushrooms, and algae.

How can we add bacteria, yeasts, or fungi at the start of the fermentation process?

The key to successful fermentation is establishing a suitable environment for microorganisms to thrive. Always prioritize using high-quality ingredients and keep your kitchen and bar clean and hygienic.

Andrea and Gustavo share four ways to start fermentation:

1. Spontaneous fermentation:

Use the natural microorganisms found in food and the environment. Though it may lead to unique flavors, results are unpredictable.

2. Starter cultures

These are blends of yeasts and bacteria to start fermentation in a quick, safe, and efficient way. They offer more reliable and consistent results.

3. Backslopping

This technique entails using a portion of a previously fermented product to start a new batch, yielding continuity with microorganisms.

4. SCOBYs (Symbiotic Culture of Bacteria and Yeast)

These symbiotic cultures are used in drinks like kombucha, water or milk kefir, and vinegar. They form a visible gelatinous structure in fermented beverages.

Why should we use ferments in cocktails?

Using ferments can add a layer of complexity and depth to your cocktails. Acidity and umami, for instance, bring balance and make other flavors stand out, thus amplifying a cocktail’s possibilities.

A great insight from Cultum is:

“Fermentation in cocktails can empower bartenders. It encourages the creation of personal resources to experiment with flavors, aromas, and textures, allowing for the development of specific profiles for each cocktail.”

Moreover:

• Fermented fruits and vegetables can be used as garnishes to bring flavor, texture, and visual appeal. For example, lacto-fermented onions can bring an acidic note to contrast with sweet ingredients, and the fermenting liquid can be used as brine.
  
  
• The substitution of commercial ingredients with homemade ferments creates unique mixtures with natural bubbles and more interesting qualities.
  
  
• Fermentation helps reduce waste since stems, shells, vegetable scraps, and seeds can be used. This makes them more pleasant and digestible while also giving them new life.
  
  
• Lastly, fermentation is beneficial for health. Fermented products enhance digestion, boost the immune system, and increase the bioavailability of micronutrients.
  
  

While researchers are still learning how these benefits interact with alcohol (especially in high-proof drinks), there’s no doubt that fermented products can support a more balanced diet. Additionally, they have become more present in mocktail menus to increase variety.

Here are three basic fermentation recipes for you to practice

Ginger bug starter

Ingredients:

• 20 g ginger
• 20 g sugar
• 50 ml filtered water
  
  

Method:

1. Dissolve the sugar in water and add sliced or chopped ginger.
2. Repeat the process the next day with the same ingredients.
3. Keep repeating the process until you notice constant bubbling. You can now use it as a starter or as ginger soda.

Lacto-fermented pickled fruits/vegetables

Ingredients:

• 500 g of your favorite fruits or vegetables
• 500 ml filtered water
• 20–50 g salt
• A sufficient amount of tannin-rich herbs and spices (e.g., tea, cinnamon, clove, rosemary, sage, thyme, mint or oregano)
  
  

Method:

1. Wash the fruits and vegetables and place them in an adequate jar for fermentation.
2. Make a salt brine with 2–5% percent salt relative to the amount of water and food.
3. Add the brine to the jar, add some weight on top, and cover with a cloth or a porous lid.
4. Allow to ferment between 3 days and 2 weeks, depending on how much acidity you wish to obtain.

Kimchi

Ingredients:

• 500 g vegetables
• 20 g salt
• 200 g chilis or peppers
• 20 g garlic
• 20 g ginger
• 10 g herbs and spices
• 10 g corn flour (optional)
• 50 ml filtered water (opcional)
  
  

Method:

1. Wash and chop the vegetables. Massage them with salt to release moisture.
2. Cook the corn flour with water until it thickens.
3. Process the corn flour mixture with chili, garlic, ginger, and the liquid from the vegetables.
4. Place all the ingredients in a jar. Add some weight on top and cover with a cloth or a porous lid.
5. Allow to ferment at room temperature for 3–5 days before refrigerating or eating.

So, there you have it: jumping into the world of fermentation transcends technique and flavor; it reconnects us with the essentials and restores the essence of our food and drink. With Cultum guiding us, fermentation can be a vessel for creativity, health, and sustainability. It embodies a dynamic dialogue between bartenders, chefs, and mindful consumers looking to delight their taste buds while nurturing their bodies and the planet.