Fermenting is an ancient technique that has been used to preserve food for centuries, and it’s seen a major resurgence over the last few years.
What makes this ancient technique so culturally relevant today? It may have to do with something known as probiotics.
Probiotics are microorganisms that promote healthy gut activity; they are typically found in items such as yogurt and beverages like kombucha.
Many people report that drinking or eating items containing probiotics make them feel healthier, with science backing these claims up: probiotics help with better digestion and help break down nutrients more effectively.
You can find probiotics in anything fermented that has not undergone pasteurization. If you’re in a store and you’re buying kimchi/sauerkraut that is not refrigerated and it says “pasteurized” on the label, it’s a hard pass. There are many types of products that are technically fermented but then pasteurized for packaging purposes—for example, soy sauce and tamari.
But that doesn’t mean that you must buy them—in fact, fermentation can be done in the comfort of your own home. With a little equipment and some time, you’ll be well on your way. To help you along with this, there is plenty of literature out there.
I recently purchased a book called The Noma Guide to Fermentation, written by chefs David Zilber (from Toronto) and René Redzepi (from Copenhagen) from the world-famous restaurant Noma in Denmark. It’s basically a bible for those who wish to learn the ways of ferment. The book features hundreds of recipes, techniques, and tricks to making your own kombuchas, misos, shoyus, soy sauces, pickles and other fermented goods. The book has already become a personal favourite of mine and was named one of the best cookbooks of fall 2018 by The New York Times.
For those of you daring enough, there are starter kits out there that run fairly cheap, and I highly recommend you give it a shot.
If you’re all about convenience, there are plenty of local producers of fermented products, such as kosher dill pickles, sauerkrauts, kimchi, and even some hot sauces. Check them out—you won’t be disappointed, and your gut will thank you for it.