Why does Wawafish’s fermented tomato broth feel less tart than fresh tomatoes?

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Fermentation Mellows Tomato Tartness

Wawafish's fermented tomato broth offers a balanced flavour profile with a refreshing hint of spice and the characteristic tang of tomatoes, notably lacking the sharp tartness often associated with fresh tomatoes. This mellowing effect is a direct result of the fermentation process employed in its preparation.
The Role of Fermentation

Fermentation is a biological process where microorganisms, such as bacteria or yeast, convert carbohydrates into alcohol or organic acids. In the case of the tomato broth at Wawafish, this process breaks down certain compounds within the tomatoes. This enzymatic activity alters the acidity and flavour, transforming the sharp, bright notes of fresh tomatoes into a more rounded and complex taste.
Guizhou Cuisine's Sour-Spicy Profile

The fermented tomato broth is a component of Guizhou cuisine, a regional Chinese culinary tradition known for its distinctive sour and spicy flavours. While chilli is used to provide heat, the foundational element is sourness, often derived from fermented ingredients. The red sour soup, a classic Guizhou dish featuring fermented tomatoes and chillies, exemplifies this balance. At Wawafish, this dish is served with rice noodles and can be topped with beef, chicken, or vegetables, showcasing the versatility of the broth.

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Why does Wawafish’s fermented tomato broth feel less tart than fresh tomatoes?

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