Fermentation

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What is Fermentation? Health benefits and implementation in veganism and vegetarianism.




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What is Fermentation?

Fermentation is a biochemical process during which numerous species of organisms demolish different substances, sugars and proteins to exploit the energy they contain. Bacteria and yeasts that modify substances present in food and called ferments. Fermentation brings numerous changes to food hosting enzymes. Each of them acts on a particular type of molecule. Enzymes are proteins that make possible numerous reactions from which depend a lot of life processes.


Health benefits

Additionally, fermentation increases the complexity of the taste and modifies the nutritional contents making the foods more digestible and healthy. Fermented food enriches the intestinal flora that provides us with many healthy substances. Depending on the microorganisms and enzymes that are involved in this process, we have different types of fermentations: lactic, alcoholic and acetic fermentation.

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Implementation

Fermented food lasts over time thanks to the work of ferments. A fermented vegetable can stay in the pantry or in the refrigerator for months, enriching with flavour. Fermentation in fact makes the food environment completely inhospitable for pathogenic organisms and mushrooms. Almost everything can be fermented if the temperature of the environment is not too high. The equipment has to be clean, also the right amount of salt should be provided and finally the ingredients should be immersed into the fermentation liquid.


Learn more…

You will also find here several healthy recipes of different fermented products prepared by our Chefs: Mother Yeast & Sourdough preparation, Sauerkraut and an educational Video recipe of Kefir preparation. 

This article was prepared by Paradiso Pure.Living Chef Federica Scolta.

Find other articles with the recipes on the Recipes webpage.

Bon appetit!

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