The chef gave tips on fermentation of products for the winter

Even a small amount of soaked or pickled foods in a homemade dish immediately adds depth and gastronomy to it.: This is the natural acidity, enzymatic complexity and the very "liveliness" of taste that makes food voluminous, Andrey Anikiev, brand chef of the Arkhangelsk restaurant Roomi, told Izvestia.

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Guests will be treated to a Murmansk roll, a wonton with pumpkin puree, cold crayfish and pineapple salsa.

"We have a pronounced local specificity in the North, because fermentation is one of the most common and recognizable ways to preserve and enhance taste in our region. Traditionally, cabbage is fermented here, radishes are soaked in kvass, almost all northern berries, as well as herring fish and cod," Anikiev said.

Another classic example, he says, is soaked redheads. This tradition, the continuity of practice, makes the taste of fermented products from the Arkhangelsk region so characteristic and recognizable, Anikiev is sure.

Our expert is particularly interested in working with fish and northern berries. Recently, he began experimenting with Petrovich cranberries, which are cultivated right in the swamps. It tastes like wild apples. The brand chef adds this soaked berry to a dish with millet malt porridge and mashed bear. After fermentation, the berry becomes very bright and perfectly combines with wild meat, enhancing its taste.

"We traditionally pickle cabbage after the first frost, so it turns out crispy, dense and sweeter in taste,— brand chef Anikiev shares his experience.

Read more in the Izvestia article:

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