Fermentation is a natural process that involves the action of bacteria and/or fungi on food. It was used to preserve food, allowing people to store certain foods and consume them in other seasons. Until about 100 years ago, most fermented products were still made completely natural, just by the action of time and these “animals”. But even though it is a technique that happens naturally, human action can be decisive for the final result, directing the fermentation so that the product is the way we want it and giving it specific characteristics.
“The most popular, interesting and important beverages are fermented,” says Alex Lewin in his book Real Food Fermentation. Despite being a pretty bold statement, look at the case of some fermented beverages to understand why Lewis' speech makes perfect sense. Among some fermented products, you should know about there are wine and beer, dairy products, vinegar, pickles and even the beloved chocolates and coffees! This process was once so important to human history that it is difficult to think about it nowadays without them.
In addition to traditional fermented beverages, interest in using various fruits and teas as a base for fermentation has been growing. Naturally carbonated fruit drinks and Kombucha are some examples. The fermentation process can improve the nutritional value of the food and extend its shelf life, which is great as it can even eliminate the use of preservatives.
Achieving larger production (large scale production reduces the cost) without losing the characteristics of handcrafted products is one of the biggest future challenges for producers of fermented foods – especially beverages.
This dilemma is even more significant these days, with the recent increase in consumers' quest for healthier and more sustainable foods. And this sector is expected to become increasingly popular. So, if you haven't tried it yet, go for it!
Have you ever tried kombucha or a natural soda? Have you ever made your own kefir? Tell us here! And stay tuned for the news we'll bring you.
Do you want to know more?
Lewin, A. Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen. Quarry, 2012.
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