Without fermentation, we would not be able to enjoy many of our favourite foods such as bread, cheese and wine. They all undergo such a process before they become edible. In other words, people have been fermenting things for a long time, in virtually all places around the world.
During fermentation, bacteria convert the carbohydrates in the food into lactic acid. It’s interesting to note that fermented foods are very easy to digest because the lactic acid bacteria stimulate the intestinal flora, an essential part for our immune system, and keep it healthy. In addition, lactic acid bacteria improve digestion and cholesterol levels and thus help us to absorb iron.
You can ferment many types of foods at home, such as carrots, beets, tomatoes or broccoli, and you only need a few utensils. First and foremost, you need a good knife so that the food doesn’t oxidise right away when you cut it up, and a container in which to store it afterwards. Here, glass is by far the better choice than plastic. We recommend that you use a sheet of baking parchment to seal the jar afterwards. This allows gasses produced during fermentation to escape but prevents air from seeping in.
Before cutting up the food, make sure that your hands and work surface are completely clean. Then cut or mash the food and put it in the container to ferment either in its own juice or in salt water, and store it at a constant temperature afterwards. Your basement is well suited for storing the jars once they're filled. Depending on the type of food and the taste, you can let everything sit for between five and seven days, occasionally checking the taste and releasing some of the pressure from the jars.
Don't heat up fermented food again because this destroys the valuable microorganisms. Ideally, fermented foods are to be enjoyed as a cold side dish. Be sure to stop eating it if you notice a strong acid taste or a funny odour, which indicates that something went wrong.
When preparing fermented food, you need:
Be sure that …