Fermented foods have been a form of food preservation for thousands of years – evidence points back to the Ancient Egyptians, Greeks and Romans all fermenting and culturing foods to support health before times of modern day electricity, fridges and freezers.
So why ferment?
The process of fermentation naturally increases bacteria found in foods, and these help to populate your own digestive colony of bacteria – the microbiome.
Every traditional culture in the world includes some sort of fermented foods in their meals to help aid digestion and promote health.
Did you know that miso, sourdough bread, and many pickles, chutneys and alcoholic beverages are fermented?
Some of the benefits of eating fermented foods
- Enhances nutrient profile e.g. vitamin K2 in natto and vitamin C in sauerkraut
- Increases beneficial bacteria diversity for your microbiome
- Supports immunity, digestive function and detox pathways
- Easy to do at home and economical
So what is fermentation?
Fermentation is the process of converting sugars or carbohydrates into a by-product of beneficial bacteria. This can be done using a starter culture, naturally occurring bacteria, or another fermented food to kick start the process.
The end result is a tasty and functional food that supports a healthy microbiome and improves digestive function.
Nutritionist Karen Ball
To learn more about this amazing process and how to make your own kombucha, kefir, sauerkraut, coconut yoghurt, come and join Karen in an exciting hands-on fermentation class this Friday – limited spots remaining!
Hands-on Fermented Foods Discovery Workshop with Karen Ball, Nutritionist and Whole Foods Enthusiast
Join Mr Vitamin’s nutritionist and whole food enthusiast Karen Ball, as she takes you through how to create and make simple and easy fermented foods that will have your digestion running like a well-oiled machine and your microbiome bursting with diversity!
Find out more about our Hands-On Fermentation Workshop here
Find out more about Nutritionist Karen Ball