Fermented, roasted corn
This allrounder will help elevate any potato dish – be it a puree, boiled salt potatoes with butter, fried, gratinated or baked. Our colleagues from Essigbrätlein also recommend trying it with grilled corn cob. Sounds like a joke to the uninitiated, but chefs in upscale gastronomy have long sworn by using the same ingredient in different forms of preparation – this makes for surprisingly complex flavour sensations.
Got a sweet tooth? Try it with baked apple, pear or butter caramel.