Fermentation

Fermentation has a rich history dating back 8000 years and plays a crucial role in various food and beverage production processes aimed at preserving food, enhancing flavour and enhancing nutritional value. Different types of fermentation exist, such as lactic fermentation by Lactic Acid Bacteria, acetic fermentation by Acetic Acid Bacteria, and alcoholic fermentation by yeasts. Fermentation is essential in the production of a wide range of foods including sauerkraut, yogurt, vinegar, cheese, kimchi, chocolate, coffee, and more.

In this two part series we'll cover the history and function of fermentation, it's importance today in the context of reviving and supporting the gut microbiome, as well as simple fermentation techniques to get started.