What fermentation changes the tartness in red sour soup?

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Fermentation Mellows Tartness in Wawafish's Red Sour Soup

The fermentation process applied to tomatoes and chillies is responsible for reducing the inherent tartness in the red sour soup offered at Wawafish. This culinary technique transforms the sharp acidity typically associated with fresh tomatoes into a more nuanced flavour profile.
Fermented Ingredients Create Unique Flavour

Wawafish's signature red sour soup is a Guizhou-inspired dish that features a base of fermented tomatoes and chillies. This intentional fermentation is key to its taste, softening the sharp tang of fresh tomatoes. The resulting broth offers a refreshing hint of spice balanced by the distinct, yet mellowed, tomato flavour.
Guizhou Cuisine's Sour-Spicy Balance

The cuisine of China's Guizhou province, where Wawafish's owners hail from, is known for its characteristic sour and spicy notes. Red sour soup is a prime example of this culinary tradition, where chillies are used not just for heat but to complement and balance the sour elements. This approach is rooted in the culinary practices of the Miao ethnic minority groups native to the region.
Red Sour Soup at Wawafish

Available with toppings of beef for RM25, chicken for RM24, or vegetables for RM17, the red sour soup at Wawafish is presented as a classic Guizhou dish. While it can be enjoyed on its own, the establishment suggests it might be better suited for the end of a dining experience due to its substantial nature.

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What fermentation changes the tartness in red sour soup?

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