Fermented foods are full of good bacteria to help with digestion of food.
Ferments are pre-digestion of foods
The science of fermentation is known as zymology.
Its a useful tool of home preservation of food.
Adds a whole range of new textures and flavours to your cuisine.
Maintains a range of useful traditions and skills
We also add a load of vitamins amino acids and nutrients to the food
What can we ferment?
All vegetables and fruit
Nuts and seeds to make cheese or cream
ferment grains including cultures known as Kombucha and Kefier
Long before probiotics became popular in the microbial world, cultures throughout history and across the globe were celebrating fermented foods. Born as a preservation method and used for millennia, the Neolithic tradition had no notion that fermentation was a process of culturing beneficial bacteria in their millions. Once we became aware of this in recent times, an interest in probiotic bacteria and their role in maintaining a healthy digestion and immune system began to take form. One of the benefits we came to realise about probiotic bacteria is their role as producers of enzymes. Enzymes are proteins that catalyse and mediate various chemical processes that are necessary to keep organisms alive. For example, enzymes have a crucial role in digestion of food to the point where it can be assimilated by our bodies. While it is true that all raw unprocessed food naturally contains enzymes, and our bodies have the capacity to produce them, especially when we are younger, our bodies rely on bacteria, and the enzymes that they produce to help us digest food. So, what is it about probiotic bacteria that are so useful to us? Why are we so dependent on their ability to manufacture enzymes?
To book a Workshop or to facilitate one please contact us via our contact page. If you are able to find 6-10 people we will give you the teaching for free