Fermented foods have a long tradition
It may sound strange, but most bacteria are our protectors and do not harm our bodies. Therefore, it makes sense to consume foods and drinks that help you continuously supply these beneficial bacteria to your body. Fermented foods carry many of these good and beneficial bacteria and also provide you with vitamins, minerals, and valuable enzymes.
You're probably already unconsciously familiar with various fermented foods from your daily life:
Such as:
- Kombucha
- Kefir
- Kimchi
- Yogurt
- Miso
- Sauerkraut
- various cheeses
What happens during food fermentation?
People have been fermenting food for many centuries. In the past, fermentation was a simple solution to be able to eat food even in the cold winter. Which nutrients and living microorganisms are present and how long a fermented food can be stored depends on the particular product and production method. Fermentation of foods or beverages, such as kombucha, is not a highly complex industrial process. If you look closely at the process of fermentation, the starch and sugar present in the "organic material" (food) are broken down with the help of enzymes and microorganisms and converted into acid, gases, or alcohol. It is a completely natural process that can take place under low-oxygen conditions. The basic prerequisite for fermentation is microorganisms, such as lactic acid bacteria.
Fermented foods, gut, and microbiome
Fermented foods are created with the help of microorganisms such as bacteria or yeasts. This changes the taste, consistency, and composition of the original food.
Depending on the product, living microorganisms as well as various organic acids and other fermentation products may be present after fermentation.
Fermented foods such as sauerkraut, kimchi, kefir, or kombucha therefore primarily bring one thing to the diet: diversity in foods, flavors, and production methods.
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