FoodXperience Technique Xplained

Dry ageing vegetables

What is the purpose of dry ageing vegetables?

Dry ageing vegetables is a technique in which firm, flavourful vegetables mature under controlled conditions. Moisture loss and fermentation concentrate the flavours and create a richer texture with a deeper umami profile. Think of cabbages, beetroot or root vegetables, which become fuller, softer and more complex. Brining the vegetables first and optionally treating them with koji, a mould culture that produces enzymes, starts a natural fermentation process. This gives a firmer bite, a layered texture and aromas reminiscent of aged cheese or charcuterie.

Which vegetables are suitable?

Firm, flavourful vegetables with a dense structure, such as beetroot and root vegetables.

What are the technical principles for dry ageing vegetables?

Dry ageing vegetables requires controlled air circulation, temperature and humidity. Only with the right balance do the vegetables develop more bite, concentrated aromas and a refined texture.

The guidelines

Controlled air circulation: 0.5–1.2 m/s
Humidity: 60–70%
Temperature: 10–15°C
Duration: 1–2 weeks

Download the table

Tips for dry ageing vegetables

Use firm, undamaged vegetables with little moisture loss
Brine the vegetables beforehand and optionally rub them with koji to stimulate protein breakdown and improve the texture
Ensure sufficient air circulation around the vegetables
Check daily for smell, mould and drying out
Work hygienically and dry the vegetables well before maturing

View the range of dry-ageing cabinets at HANOS Shop

Our partner HANOS Shop offers various dry-ageing cabinets to help you dry-age vegetables.

> Dry-ageing cabinet – 59.5 x 62 x 83 cm

> Dry-ageing cabinet – 59.5 x 76 x 127 cm

> Dry-ageing cabinet – 69.5 x 76 x 172 cm

Interview dry-aging groente Bistro Flores

Dry-aged vegetables at Bistro Flores

At Bistro Flores in Nijmegen, chef Luuk Freriks is working on a future-oriented Dutch cuisine: local, seasonal and mindful of people, animals and nature. Fermentation and koji play an important role.

Cooking without blinkers

“We love fish, meat and dairy, but we choose consciously: for example crayfish from the polder, where they cause damage. At the same time we want to be less dependent on animal products. Dry ageing turned out to be surprisingly effective, because it gives vegetables exciting, rich flavours you would normally associate with meat.”

The senses of taste

“We add koji, a mould culture that produces enzymes and gives deeper umami and a rich, layered mouthfeel. The fermentation activates kokumi: a sense of fullness and length, comparable to a long-simmered stock.”

FoodXperience techniques

Curious about more techniques and how to apply them? Discover the complete overview of cooking techniques, product knowledge and handy tips. Whether you work with meat, fish, vegetables or desserts, HANOS has the right knowledge for every preparation.

All techniques