Fermentation is the trend everybody is talking about, from sauerkraut to kombucha, people are starting to latch onto the benefits of fermented foods, as demonstrated by our sell-out fermentation courses with Lucie Cousins. However, fermentation is nothing new; it’s actually an ancient method to produce and preserve food and drinks. We’re currently rediscovering how tasty and healthy fermented cuisine can be; I think it’s a great addition to our diet! Fermentation is fascinating as it increases beneficial bacteria, antioxidants, vitamins and enzymes, which are all fantastic for healthy gut health.
A popular fermented food is sourdough, but I’d seek out more unusual examples, such as kefir (a fermented milk drink), kombucha tea or fermented vegetables, such as sauerkraut and kimchi.
Sauerkraut is where most people start with fermentation and it's a great example of how the process works. In a nutshell, you chop up a bunch of cabbage and mix it with a good amount of salt. The salt draws out moisture from the cabbage, and with the application of a heavy weight, you can actually submerge the cabbage in its own juices (aka brine).
What happens next is a process called lacto-fermentation. Lactobacillus is one of the benefcial bacteria found naturally in raw veggies, fruits, yoghurt and other cultured foods, including cabbage. When the cabbage is submerged in brine, the bacteria converts the natural sugars into lactic acid, which, in turn, preserves as it inhibits the growth of harmful bacteria. Over time, the fermented cabbage develops its sour flavour that we know and love as sauerkraut.
In response to the rise in demand for fermentation courses, we've added a few new classes to the calendar that we hope you'll love:
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