Fermentation Notes

FERMENTATION, FLAVOR, AND LOCAL FOOD CELEBRATIONS

FERMENTATION TAKES CENTER STAGE AT SUCHNESS IN TAOS

In just a few short years, Kevin and Meg Sousa have made Taos their home and introduced a fresh approach to local dining through their restaurant, Suchness. Their goal is to create a memorable dining experience without making guests feel like they need a special occasion to enjoy it.

One of the things that makes Suchness stand out is its creative use of fermentation. Rather than treating fermentation as a passing food trend, the Sousas have made it an essential part of their cooking.

While fermented foods have gained popularity in modern restaurants, Kevin points out that fermentation has been part of food preparation for thousands of years. In fact, many everyday foods rely on fermentation to develop their distinctive flavors.

At Suchness, that tradition comes to life through ingredients like koji rice, hominy-and-pigeon-pea miso, kimchi, and fermented corn. These carefully prepared ingredients bring depth and complexity to the menu while allowing the kitchen to make the most of seasonal produce.

The restaurant’s approach highlights how traditional food preservation techniques can inspire exciting new dishes while reducing waste and celebrating local ingredients.

COOKING FRESH: HOMEMADE BÁNH MÌ PICKLES

Fermentation isn’t limited to restaurant kitchens. The Fall edition of Cooking Fresh explores simple ways to bring this time-honored technique into your own home.

One featured recipe puts a fermented twist on a classic Vietnamese condiment: bánh mì pickles.

Unlike the quick-pickled carrots and daikon commonly served in sandwich shops, this naturally fermented version develops a deeper, more complex flavor with less sweetness.

The fermentation process creates a delicious balance of acidity, crunch, and savory richness, making these pickles an incredibly versatile addition to everyday meals.

They’re perfect for traditional bánh mì sandwiches, but their uses go far beyond that. Try adding them to burgers, rice bowls, tacos, spring rolls, or fresh salads for an extra burst of flavor and texture.

It’s a simple example of how fermentation can transform familiar vegetables into something special.

ABQ FERMENTATION & FUNGI FESTIVAL — OCTOBER 11

Food lovers and fermentation enthusiasts have something exciting to look forward to as the ABQ Fermentation & Fungi Festival returns on October 11.

This celebration brings together local producers, culinary enthusiasts, and curious visitors for a day dedicated to the fascinating world of fermentation and fungi.

Guests can explore a variety of fermented foods and beverages, discover locally produced fungi products, and browse a New Mexico vendor market featuring regional businesses.

Educational demonstrations will offer opportunities to learn more about fermentation techniques, fungi, and the role these ingredients play in cooking and food production.

The festivities also include a wine and cheese pairing experience and the popular Battle of the Breads Competition, where bread takes center stage.

Whether you’re an experienced home fermenter or simply enjoy discovering new flavors, the festival offers an opportunity to celebrate the creativity and traditions behind fermented foods.

FIELD OF STARS — OCTOBER 22

New Mexico’s local agricultural community will take center stage on October 22 during Field of Stars, an evening dedicated to recognizing the people who help strengthen the region’s food system.

The celebration brings together farmers, producers, community supporters, and local food advocates to honor individuals whose work makes a meaningful difference.

Guests can enjoy locally sourced small bites, beer, and wine while hearing stories that highlight the dedication and accomplishments of this year’s honorees.

Beyond the food and festivities, Field of Stars serves as a reminder of the importance of supporting local agriculture and the people who make fresh, locally produced food possible.

With limited tickets available, the event offers an intimate opportunity to connect with the agricultural community, celebrate its achievements, and support a stronger future for local food in New Mexico.