Our shared passion for great food and experimentation has resulted in us fermenting things like kombucha, beer, and kefir, to eggs, hotsauce, and ceviche. Recently, we've honed in on crafting our own experimental variations of Sauerkraut and Kim Chi so that we can share these delicious, fermented vegetables with our friends and neighbors! The Short Story on Fermentation:
Lacto-Fermentation is an
ancient preservation technique where food is stored in a sealed container, usually with spices and salt, allowing ‘lactic-acid producing bacteria’ which naturally occur on the vegetables to reproduce and feed on the sugars and carbohydrates. The acidity prevents pathogens and harmful bacteria from spoiling the food, creating a stable culture. Fermenting foods has been the staple of all agricultural societies until the recent advent of refrigeration and pasteurization. Your body is an amazing ecosystem that you share with trillions of microorganisms which we have co-evolved with. Eating fermented foods multiplies and feeds the microorganisms living inside of your stomach which aid digestion, regulate energy use and storage, assimilate necessary nutrients, facilitate nutrient uptake, and much more. Stewarding your gut ecology for beneficial micro-biota promotes a healthy metabolism, supports cognitive functioning, and builds vital immune defense. The sustainability of the human venture largely depends on the quality of relationships we nurture with the ‘more than human’ community that supports us. We are thrilled to continue and evolve the tradition of fermentation by sharing these healthy, living, DELICIOUS condiments with you and your symbionts.
