Behold the fermentation frenzy! Are you catching up? Fermentation of food has been recently making the news, with health enthusiasts introducing new recipes on how individuals can ferment different foods, and yield the benefits of the good organisms. Even though this is now become a trend, it is far from recent. People have been fermenting food for the best part of 9000 years.
New to the idea? Here are five things about fermentation that you need to know now!
There are Good Bacteria, Too
In order to observe this in detail, let’s consider the fermentation of vegetables:
When vegetables are soaked in a fermenting crock pot, in salt water or their own juice, there is a resultant formation of bacteria. These bacteria then begin eating the vegetable’s sugars, producing lactic acid that is responsible for the tart like taste. This process is called lacto-fermentation. As the lactic acid levels go up, the bad bacteria can no longer survive within, and all you’re left with is the good ones that give out this unique flavor which is also beneficial for your health.
Fermented Foods Help Fight Off Disease
It is your immune system that sends those nasty illnesses packing, ensuring that you are healthy all the time. However, most of this immune system is linked to your gut. You eat right and you have a strong immune system; you eat badly, and those bad bacteria will weaken your system, allowing opportunist and illness triggering invaders to enter your system and cause havoc. Consequently, you are more susceptible to gastrointestinal illnesses like IBS, etc.
In the instance that you introduce the good set of bacteria with fermented foods, you enable your gut to fight off these illnesses.
The Food Will Not Spoil
One of the most popular foods that are fermented is cabbage, done so in a sauerkraut crock pot. One of the best aspects about fermentation is that that you could keep the food stored in these fermenting pots for days, and they will not go bad. When foods like cabbage ferment, the food produces carbon dioxide. Carbon dioxide is heavier than oxygen. So as the carbon dioxide increases with fermentation, the oxygen rises to the top of the pot until it is pushed out of the pot through the water reservoir. In about three days or less, the air will be replaced with carbon dioxide which is the perfect environment for fermenting fruits and vegetables. Mold cannot grow in a carbon dioxide environment, and thus, you need not worry about spoilage. You can also make wine in a fermenting crock pot.
Don’t Fill Up The Fermenting Pot
It is important to note, that when preparing the vegetables or fruits for fermentation that you never fill the pot to more than 80% of its capacity. There needs to be room for water pressure changes and for the carbon dioxide to reside. You may also find your sauerkraut may have a different degree of sourness depending on how warm the room the pot is kept in is during the fermenting process.
Fermenting At Home Is So Much Better – All You Need Is The Right Fermenting Pot
While there is no denying that you are able to purchase ready-made fermented food, the truth is that you’re far better preparing it at home. Not only will it have greater nutritional value, it will also be much cheaper for you to prepare. Get a high quality fermentation crock pot online, and ferment your food yourself! The best made fermenting pots are the Poland manufactured, Boleslawiec, K&K and Schmitt pots made in Germany.