ISSUE 61 — FEBRUARY 2022
The food trend that is easy to digest As consumers shift their preferences towards immunity-boosting and health-promoting foods, fermented foods and beverages are becoming increasingly popular and sought after. Kombucha and Kimchi are appearing more frequently on menus and more of us are attempting to make our own fermented products. But what is fermentation? Put simply, fermentation is a naturally occurring process through which microorganisms like yeast and bacteria convert carbs, such as starch and sugar, into alcohol or acids. The fermentation process dates back to the Stone Age, where it was originally used as a preservation method, and nearly every civilisation since has included at least one fermented food in its culinary heritage. From Korean kimchi and Indian chutneys to the universal sauerkraut, yogurt and cheese, cultures have celebrated fermented foods and crafted unique flavours around fermentation. In more recent years fermentation has sparked interest in health experts due to its ability to produce probiotics — the live microorganisms or ‘friendly bacteria’ that provide health benefits when consumed. There has been extensive research into examining the link between consuming probiotics and a strengthened gut biome, which leads to improved gut health. The next time you are at your local retailer, add a fermented product to your basket, like sauerkraut or kimchi. Your guts will love you for it!
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Fresh State tip: To ensure the fermented foods you choose do contain probiotics, look for the words “naturally fermented” on the label.
