The Fuss About Fermentation

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Pickles stall at the Krabi Markets, from Carol’s recent visit to Thailand

Is it a load of rot?!?  

Well to some extent it is.

Food spoilage can be the first stage of fermentation, for example, bacteria causing milk to sour. However, there is nothing haphazard about the many fermentation processes used in our food.

We often don’t even notice how the foods we eat have been altered by fermentation.

Obvious fermented foods are pickles, beer and bread, but cocoa beans for chocolate, leaves for tea, olives too, wouldn’t be the food we know without fermentation.

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Fermentation can:

Preserve foods – in acid or alcohol as in pickles and beverages

Develop flavours – in coffee beans and tea

Improve the digestibility – in sough dough fermentation alters the carbohydrate and protein, in yoghurt lactose has been converted to lactic acid

Reduce cooking time – fermented rice batters used for idli and dosa cook very quickly

Often the fermentation is over when we consume the food. The bread is baked and the yeast with it, or yeast in wine has turned the sugars in grape juice to alcohol, or the tea leaves are heated and dried or the sauerkraut is too acidic for the bacteria to thrive. Some fizzing drinks like beer are still active, some yoghurt has a live culture and there is a new zest for ancient fermented drinks like Kombucha. A great commercial opportunity has been sparked by this fermentation craze.

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Beyond this is our own gut flora and the balance of getting foods in our diet that encourage a healthy bacteria population to flourish and avoiding the foods that in sensitive people cause bloating and discomfort.

At Moodilicious, we’re going to report on the fact and have a go at some fermentation recipes of our own.

Stick with us if you want to see some fermentation fun!!!