Fermentation Appreciation

We speak to the founder of Kuno about all things fermented

- Katelyn Tan

The first time I met Stephen Sinniah, it was at his pop-up at arts and cultural hub RexKL. Sinniah is the founder of Kuno, which specialises in producing and supplying ferments to restaurants and consumers.

Sinniah has since started to host fermentation classes in an effort to educate the public about the process of fermentation. At the fermentation class I attended, we made three ferments: pumpkin seed miso, quinoa tempeh, and quinoa natto. After the class, Sinniah shared what first interested him in ferments and the future of Kuno.

What does fermentation do to foods?

Fermentation is a chemical reaction. Basically, it is the controlled decomposition of foods through enzymes or bacteria, which result in the ingredient being preserved.

What sparked your interest in fermentation?

In 2014, I came across the blog of a Nordic food lab started by Noma and the University of Copenhagen. The science of cooking had always interested me, and the information on the website was a treasure trove of new techniques.