Fermentation is too Cool for School
Now this is a story all about how fermentation changed our kitchen!
… And I’d like to take a minute, just sit right there! I’ll tell you how we fell in love with the fermentation process.
Fermentation has an important role in preserving fresh vegetables & fruits. Fermented fruits and vegetables products, like Sauerkraut, Kimchi, Gundruk, Khalpi & Sinki, have a long history in human nutrition from ancient ages.
In the professional kitchen we are happy for The Lactic Acid Fermentation because it increases shelf life of fruits and vegetables and also enhances several beneficial properties, including nutritive value and flavours, and reduces toxicity. It also gives the vegestables or the dishes which the fermented food are used in a amazing umami taste.
Fermentation is the process of microorganisms breaking down simple sugars under conditions where no oxygen is present using their enzymes.
There are two ways of fermenting, one is alcohol fermentation and the second is lactic acid fermentation. In the alcoholic fermentation, yeast breaks down sugar to alcohol and carbon dioxide. This method is primarily used in bread baking as well as producing beer and wine. Lactic acid fermentation takes place using lactic acid bacteria, which break down simple sugars into primarily lactic acid. This method leads to prolonged shelf life of the product, as lactic acid prevents the growth of unwanted microorganisms. It is therefore used as a preservation method. Lactic acid bacteria may appear probiotic. Since they as living bacterial cultures, can help prevent disease. This happens (among other things) because they are able to beat the disease-causing bacteria in the intestines.
