Fermenting the Future: Why Bali’s Chefs Are Obsessed with Pickling, Aging & Preserving
In the heart of Bali’s ever-evolving food scene, something quietly powerful is bubbling beneath the surface—literally. From the cellars of fine-dining kitchens to rustic jars tucked into family-owned warungs, fermentation, pickling, and preserving are making a bold return. In Ubud, where tradition meets innovation, chefs are embracing old-world techniques to create bold, nuanced flavors that tell stories of place, patience, and purpose.
Why The Revival
In an age of immediacy, these slow techniques offer something rare: time. Chefs across Bali are rediscovering the value of flavor that develops over weeks—or even months. It’s not just about sour cabbage or funky miso anymore. It’s about balance, sustainability, and adding unexpected depth to a dish.
Bali’s Wild Pantry: Local Ingredients with a Twist
Think turmeric-pickled snake beans. Aged jackfruit miso. Smoked and preserved shallot sambal. Ubud’s proximity to farms and artisan producers makes it the perfect playground for experimenting with living foods.
At Copper Kitchen & Bar, fermented starfruit vinaigrette and pickled chillies add vibrant layers to already-rich dishes. Many of these ingredients are sourced through close collaboration with Embers Mediterranean Restaurant—Copper’s sister venue just down Jalan Bisma—where the shared garden now thrives with seasonal produce and herbs, or the fertile family farm in Tegallalang.
The Rise of Craft Kombucha, Kefir & Infused Shrubs
The drink scene is also fizzing with creativity. Bali’s bartenders are leaning into fermented sips—kombucha-based cocktails, citrus-infused shrubs, and even rice wine riffs on classic negronis. The result? Health-forward drinks with attitude.
Sustainability in a Jar
Preservation isn’t just cool—it’s conscious. In a place like Bali, where climate and supply chains can be unpredictable, preserving food is a way to minimize waste and honor seasonal abundance. It’s a quiet rebellion against over-reliance on imports.
Whether you’re diving into a plate of slow-aged beef with pickled garden roots or sipping a tamarillo shrub cocktail as the sun sets over Ubud, there’s something incredibly grounding about tasting food made with intention—and time.
Ubud’s culinary scene is evolving, and fermentation is more than just a trend—it’s a return to flavor, history, and sustainability. If you’re hungry for something real, raw, and surprisingly refined, you’ll find it in every pickle jar, kombucha bottle, and aged cut of meat across the island.
📍 Experience Copper Kitchen, Bar & Rooftop
Join us for one of our weekly dining events or book a table to explore how we’re preserving Bali’s future—one bite at a time.
