What is Fermenting?
Before refrigeration, fermentation was one of the most reliable ways of preserving food. Freshly picked cabbage, some salt, a closed airtight container and set aside in the cellar for a couple of weeks, sauerkraut enabled the family to have green vegetables full of nutrients over the harsh winter months.
So simple, yet also complex.
Times have changed, everyone I know has a refrigerator and over the years (dare I say decades) fermenting had lost a little of its popularity – although it’s pleasing to see it make a rock star like comeback.
Google ‘what is fermentation’ and you get a similar answer over various sites, mostly that food fermentation is a process where bacteria converts carbohydrates into an organic acid – namely lactic acid. That’s the good bit and how easy does that sound?
Fermented foods also produce probiotics, enhances natural enzymes and makes the vitamins in the food (Vitamin C in cabbage / Vitamin B in kombucha) more bioavailable to your body. This enables us to consume less but absorb more.
Fermenting is a combination of art and science, it’s easy and cost effective (cheap) to make at home too. When we make our own food we regain some control, we are no longer at the mercy of the huge marketing budgets and energy dense foods of the industrial food producers.
Together we shall set out on a food journey, transforming our food and ourselves.