The New York Times asks: are there benefits to drinking kombucha? The article explores hard kombucha and the health claims of drinking the fermented tea. “But for those interested in integrating a variety of microbes into their diet, Dr. Emeran Mayer, author of ‘The Mind-Gut Connection,’ recommends doing so naturally. ‘I personally drink it occasionally,’ he said. Instead of using pills or supplements, he said, alternate different fermented foods, including sauerkraut, kimchi, cultured milk products, and, yes, kombucha.
Read more (New York Times)
If just 10% of the population chooses to eat fermented foods, could the food industry be disrupted? Fermentation guru Sally Fallon says: absolutely.
“With fermented foods, you could get rid of all this huge medical industry selling you antacids and digestive aids, and this huge industry that’s grown up around IBS and celiac disease. We can destroy that industry by eating the right foods, and that means eating fermented foods,” Fallon says. The author of cookbook and nutrition guide “Nourishing Traditions” is often credited with bringing ancestral diet methods back into vogue.
Fallon, president of the Weston A. Price Foundation, founder of A Campaign for Real Milk and author of the new book “Nourishing Diets,” discussed fermentation during The Fermentation Summit. Below, selected highlights from Fallon’s interview with Paul Seelhorst, host of the summit.
Seelhorst: Tell us more about yourself and how you got into the fermentation topic.
Fallon: Well, when I was writing “Nourishing Traditions,” I wanted to make sure I was really describing traditional diets and not something people just think they are. I was very fortunate to find a book in French about fermented foods. I had never read about these before, lacto-fermented foods.
Recipes were very complicated – keep them at certain temperature for this many hours, then switch temperature for another few hours.
I kind of took this principle and worked out a way that was easy and fool-proof, using glass jars, we use way of innocuous so they don’t go bad while they’re starting to ferment.
Tried all these recipes, experiments, made children try – kids have funny stories about trying all these
The neat thing about fermentation is that it is a practice that’s traditional. When you ask traditional people why they do this, they wouldn’t know what to say or how to answer you, they just do it. But it totally accords to modern science. We have seen a complete paradigm shift in the last 20 years. In the past, bacteria were evil and they attacked us and made us sick. Now we realize that bacteria are our best friends, and we need at least 6 pounds of bacteria lining our guts in order to be healthy.
The way traditional people made sure that they had plenty of this good bacteria restocking everyday was to eat these raw fermented foods full of this healthy bacteria. They ate them in small amounts with the rest of their meals. This is how they did it, they had really healthy guts. We know when you have a healthy gut, everything goes better in life. You feel better, you digest better, you have more energy.
I recently wrote this book called “Nourishing Diets” which is about diets all over the world and what really struck me was the fermented foods. Every single culture in the world without exception eats fermented foods. Now some of these foods are pretty weird – like fermented seal flippers. Africa is the land of fermented foods. Almost everything they eat in traditional culture is fermented in Africa. They’ll kill an animals and ferment every part of the animal — the blood, the bones, the hoofs, the skin, the organ meats, the fat, the urine. Everything is fermented when they kill an animal.
Seelhorst: That’s pretty easy because its warm?
Fallon: Its warm, the bacteria like it. They have a saying – a rich man needs 10 animals to feed the wedding feast because he feeds everything fresh, but a poor man can feed the same feast with one animals because he ferments everything
Seelhorst: Do you know what they make out of urine, like a probiotic lemonade?
Fallon: I don’t know, they didn’t say. There’s two wonderful books on fermented foods – one is the “Handbook on Indigenous Fermented Foods” by Keith Steinkraus. He was at Cornell and is retired now. I fortunately talked to him while I was working on “Nourishing Traditions” and what he shows, he has a bunch of students from all over the world, especially Africa, and they do studies on the food. For example they take a food like cabbage and they’d measure the Vitamin c and the amino acids then they’d ferment it and measure it again. The vitamins goes way up – some 10-fold increase – and the amino acid increase.”
The other thing fermentation does with grains and meats, it releasees the minerals so they’re easily available.
There’s another wonderful book called “The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition.” The author was a student of Dr. Steinkraus. He reminds me a lot of Weston Price – he’s going to these traditional people not to, you know, lord over them and tell them how superior Western culture is. He goes with hat in hand saying “You guys have the secret here. You know how to eat; you know how to prepare food. Not only that, these foods can be done at the homestead, they can be taken to the market and sold, they are a good income for millions of people.” So he’s not pushing the industrial system, he’s pushing artisan food.” I just thought what a wonderful man, how humble. That’s how we need to come to these traditions – not how to make millions of dollars on them, but how to make a decent living for thousands of people and provide a healthy food for millions of people.”
Seelhorst: What I also like about fermentation is the sustainability aspect. People can make food sustainability and do not need fridges to keep the food good and not get it moldy.
Fallon: Foods like grains are impossible for humans to digest unless they are fermented. So many people can’t do grains, they’re sensitive to gluten. But when you ferment, as in the case of a sourdough bread or soaking your oats or pressed cakes all over the Southeast and Africa, these are fermented grains pressed into biscuits, this takes a food where most of the nutrients are unavailable to us and makes it readily available.
Seelhorst: Nowadays, people have fancy equipment to
ferment food. How did people ferment food back in the day?
Fallon: Usually they did it in large terracotta pots. And the culture was sort of in the holes of the pots, they didn’t have to add a culture, it was just hanging out there. When I started this in the late 1990s, this book I read in French was talking about these big pots. You couldn’t get these pots in the states when I was writing this book. I thought this isn’t going to work, the pots are heavy they’re expensive and they make a very large quantity which you may not be able to use. I thought we need a different method for the modern house wife or modern father. I thought “Let’s try to do this in Mason jars, the big quart jars with the wide top. Instead of having the culture hanging out in the holes, we didn’t have that. You had to add something in your culture, so that’s where we came up with adding whey. You have your cabbage or pickle or carrots or whatever it is you want to ferment, you put them in a bowl, you toss them with salt and a little bit of whey. You toss them, pound them a little bit, push them in the jar, push down heavily so the liquid comes and covers the top, this is an anerobic fermentation. Leave it at room temperature for a few days and its done.
Seelhorst: Where do people get the whey from?
Fallon: We teach people how to make it. You start with yogurt or with raw milk or something fermented like yogurt or kefir and you poor it through a fine cloth and the whey will drip out. From a quart of yogurt, you get about two and a half cups of whey. You’re only using a little bit at a time – a tablespoon or two – so that will keep a long time in the fridge. That’s your culture. There are other cultures, too. People are selling powders in culture. The only thing I would warn you is don’t try to do this without salt. Because the only time I heard about someone getting sick from fermented foods is when they didn’t use salt.
Seelhorst: Simply put – what happens during fermentation.
Fallon: What happens during fermentation is lactic acid is created by the fermentation. And in some foods, the lactic acid is already there. Like cabbage, cabbage juice is full of lactic acid. This makes whatever you’re fermenting get sour, it lowers the pH to under 4 and no pathogens can exist at a pH under 4. It makes the foods very safe and they don’t spoil after that. Lactic acid is a preservative just like alcohol is a preservative, but lactic acid doesn’t make you drunk. So, at the same time, these bacteria that are fermenting in there, they’re creating vitamins. Vitamin C, b vitamins. They’re breaking down what we call anti nutrients that block the simulation of minerals. They’re creating digestive enzymes that help you digest your food. The interesting thing is these bacteria and these enzymes do get through the stomach, they do get through and are passed into the small intestines where they are really useful. We’re not sure how that happens, they’re buffered in some way, but we do know these bacteria do get through
Seelhorst: How do you think fermented foods can fit into a modern diet.
Fallon: You can include them every day. One of my favorites foods is a fermented beet juice, I first noticed it in Germany, it’s called beet kvass. I have that every morning for breakfast. Sauerkraut is a really easy way, that’s the way most people do it, they just have sauerkraut with their meal. And then the fermented dairy foods like yogurt or kefir, those are wonderful fermented foods. You have a little bit with every meal.
Seelhorst: Are those the oldest fermented foods that we ate?
Fallon: In Europe, yes. We don’t have a tradition of eating fermented bones or fermented blood. But we definitely had fermented vegetables like sauerkraut, that dates to Roman times at least. And also fermented fish, the fish sauce, the universal seasoning, they found it in the ruins of Pompei where they were making it.
Seelhorst: What’s the difference between industrialized and self-made fermented food.
Fallon: once you industrialize something, they start to take shortcuts because they want to lower the cost. Typically, what they’ll do is eat something. So they’ll heat the sauerkraut and package it in plastic bags or something horrible or they’ll can it. So it will last forever and be shelf stable. Typically, the industry has not done genuine fermented foods because its not something that lends itself to an industrialized process. The things we consider true fermented foods in the united states, they’re being made by small companies.
Now the one exception to that might be yogurt. Yogurt is big business, it’s made by the big conglomerates. I would never even eat that yogurt because apparently the cultures are not even any good and the milk has been pasteurized.
Seelhorst: What’s your favorite fermented food.
Fallon: Kombucha. I make my own kombucha. I have a 30-day kombucha, I call it kombucha like fine champagne. It gets these tiny, tiny bubbles in it, it gets really, really sour and a little thick. I also make sauerkraut. It’s interesting – I’m a lot busier than I was when I wrote my book, I don’t have as much time as I used to have, but I still make my own fermented food. I do carrots and cabbage, I’m just about to pull some carrots and make some fermented cabbage.
I forgot to mention cheese. And cheese. Cheese is a fermented food. Here on our farm, we make cheese. I’d have to say cheese is my favorite fermented food. And also, traditionally made salami. A charcuterie is fermented. They hung these sausages up and fermented them. So they are fermented foods, they’re full of bacteria, good bacteria. They should be kind of sour, they’re very good for you.
Seelhorst: Do you want to add anything for people that just found the Fermentation Summit and may not know what fermentation is, they want to try it
Fallon: I will say this – you don’t have to make it yourself, there’s a lot available, in the states there’s now hundreds of artisan producers making sauerkraut. I love to see that – I love to seen an individual be able to start a little business without a big capital investment and make food that’s really good for people and make a decent living. Here on our farm, we have a store and we sell sauerkraut made by a Russian lady who has just made a wonderful living doing this. I love to see that. Just like artisan cheese. I love see small production of cheese; I love small production of fermented goods. Bread is another one, we now have a lot of artisan bread makers. This is the future of food – its sustainable food, its moral food, its food that makes you healthy, its good for the economy, it keeps the money in your community. I think people need to realize that every morsel of food they put in their mouth is a political act. It’s a decision they make. What are you going to support? Are you going to support Monsanto and Kraft and Unilever? These huge corporations who don’t care about you at all, all they care about is making a profit. Or are you going to support local artisan producers? People just like you making a decent living and providing a healthy food. And you’re also deciding whether you’re going to put something healthy or unhealthy in your body and in your children’s bodies. The traditional cultures, they had no choices in what they ate. They ate what was there, they ate according to their traditions. Today, we are not traditional people. We have left all that behind. We have to think what we eat, everything we eat is a choice. They didn’t have a choice, they just had healthy food. Now we always have this choice between healthy artisan food and unhealthy corporate food. So what kind of society do you want to live in?
The Washington Post writes: “From common to cool: The lowly cabbage has become a star.” Paul Kaham, an award-winning chef in Chicago, said “It’s all about how it is prepared, how it is elevated.” The article details how fermented cabbage dishes are a staple to many countries cuisine, like kimchi in Korea and sauerkraut in Poland, Germany and Eastern Europe. Produce stores note consumer’s increasing demand for cabbage, too, specifically the Napa cabbage variety which is often used for fermentation and pickling. Once a staple in Asian groceries and restaurants, Napa cabbage is gaining popularity in non-Asian grocery stores as well.
Read more (The Washington Post)
More fermentation brands are creating ways to connect with their customers, face-to-face. Harvest Roots Ferments started in 2012 as a small farm in Birmingham, Ala. “At the time, Lindsay was fermenting kraut and kombucha for our farmers market table. Our customers wanted ferments way more than kale,” said Pete Halupka, who runs Harvest Roots Ferments with Lindsay Whiteaker. “About three of four years ago, we committed fully to fermentation. Now we produce kombucha, kraut, kimchi and other fermented vegetables and sell them across Alabama.” Now Harvest Roots Ferments is opening Birmingham’s first kombucha taproom. No longer traditional farmers (they source from local farmers, buying 75,000 pounds of produce since 2015), Harvest Roots Ferments is looking to build and connect to the Birmingham community that has helped their business grow. Halupka continues: “We love community in all forms—from the microbial community in action fermenting our products to the community found in our Southern forests and our human community across Birmingham—and we want our space to be a reflection of this.”
Read more (BHam Now)
Farmhouse Culture is retooling their packaging, moving away from what the CEO calls “natural food cliches.” Using consumer research as their guide, the fermentation brand is using “always organic” on their labels, indicating quality to shoppers. Farmhouse Culture is also decreasing their emphasis on probiotics because, though shoppers want products with digestive health benefits, they’re confused over how to achieve digestive health. The Wisconsin-based brand makes sauerkraut, fermented veggie drinks and sauerkraut chips.
Read more (Nosh)
We asked the co-founders of three fermentation brands where they see the future of the fermentation industry. Though all noted consumers are seeking fermented products for health properties, these brand leaders all gave their own interesting insight into fermentation’s growth.
Where do you see the future of the fermentation industry?
Obviously, you have a lot of beverages out there that really paved the way, kombucha has been a huge success story. But fermented vegetables I think are, one, you’re getting a ton of free press from dietitians and doctors who are saying you need to eat this stuff, the rest of the world eats this every day, Americans need to eat it, too. Second, gut health is tied into everything, and that’s pushing fermented product sales. There are studies proving gut health is linked to your mental well-being, its liked to weight managements, its linked to your skin health. Then third, exciting flavors and new and exciting brands. Fermented products need to be approachable products for the American palate, and I’m proud to say that we’re a big driver of that. We’re showing what can be done with a simple product.
I think it’s only going to go up from here. I see it really booming in a big way. I see a lot of activity happening in the future with new companies coming up on the horizon. I also am excited for the gut-brain connection, how ferments can really affect mental health disorders, like depression and bipolar and anxiety. I think that’s a field that were not even breaking into at all and it’s coming.
I think we’re pretty far from this but I think fermented foods can be incredibly potent in preventative medicine as well, like preventing certain diseases that are on the rise, like diabetes and cancer. I don’t want to make health claims, but i think that’s where we’re going with the industry.
The trend is going to continue, that people are going to continue to eat more fermented foods, that they’re going to eat more diverse and types of fermented foods that will be in the American diet. I think people are going to start caring more about where their food comes from. Fermented foods that come from farmers and soil that is improving and helping climate change rather than contributing to it. We only have about 12 more years to figure that out. People are going to really start to understand that and make choices based on that.
The creative genius behind Noma’s Fermentation Lab, David Zilber says one of the best parts of fermenting is “to get very nerdy and go really deep and taste the whole Patheon of flavors that the microbial world produces.”
Zilber, author of “The Noma Guide to Fermentation” with Noma founder René Redzepi, spoke to Science Friday about his extensive knowledge of the food science craft. When Zilber started at Noma in 2014, he had extensive experience working in high-end restaurants. He had made kimchi working in an Asian restaurant and cooked with amazing soy sauce imported from Japan, but he never gave a second thought as to where the ingredients came from. At Noma, Redzepi noticed Zilber “had a knack for science…I was usually the gut that had the far too detailed answer,” Zilber says laughing as he describes answering colleague’s food questions. Redzepi movied Zilber to the fermentation lab, a world-famous lab that has helped secure Noma’s Michelin ranking as the 2nd best restaurant in the world.
In the radio interview, Zilber details the fermenter’s roll as a scientist, gives advice on preventing mold and shares why he thinks everyone should have a koji started on their counter. Below are highlights from Zilber’s interview with Science Friday host, Ira Flatow.
What is fermentation?
Zilber: The most succinct way I can define fermentation, in Layman’s term, is it’s the transformation of one ingredient into another by way of a microbe. If you imagine you start out with cabbage, then you get lactic acid bacteria to grow in and alongside your cabbage, in two or three week’s time, you end up with sauerkraut. It’s not the same as it was going in. You’ve cultivated — cultured really — this microorganism in your container with your cabbage. And low and behold, this transformation has taken place.
The Noma book says there’s a fine line between rot and fermentation.
Zilber: The rest of the analogy is that, as a fermenter, there’s actually three people in play in the definition of fermentation: the ingredients, the vegetables or the food stuff, the microbes, but also the person whose acting on that situation and actually wiling the ferment into existence. As the fermenter, you’re kind of the bouncer outside of the nightclub. The guy with the velvet rope, the big muscly dude, and you’re deciding who gets into the club and makes a great evening where everyone is sipping champagne and beautiful people all around and all the drunkards and rowdy boys stay outside. So that velvet rope that you use as a fermenter, those are all sorts of control points. Whether that be salt or access to oxygen or temperature or PH and acidity levels, these are all things you have at your disposal as a fermenter to make sure you’re actually fermenting and not rotting. Rot’s a club where everyone gets in; fermentation is where the party is popping.
Take us through lactic acid bacteria and fermentation.
Zilber: Fermentation, it’s one of the simplest processes you could undertake. By adding a little bit of salt to let’s say were talking like sauerkraut. You have your cabbage, you shred it to rupture the cabbage cells, and it makes it easy for bacteria to get inside there. Now lactic bacteria are all around us. They live on your skin, they’re on the skins of fruits and vegetables, they’re basically ever present in our environment. And as you add salt to that shredded cabbage, you’re making sure that any malevolent microbes — things that might cause the mixture to rot — are kept at bay. Salt is a really great anti-microbial, but lactic acid bacteria have a little bit of resistant to it, they can tolerate salt up to a certain point. So, you kind of clear the playing field for lactic acid bacteria to do their thing. They start consuming the carbohydrates and sugar in that cabbage and in doing so they leave something else behind, and that something else is an exclusionary chemical. That’s lactic acid. It sours the mixture and then makes it even harder for different things to grow. And overtime, that fermentation process peters out, they consume as much sugar as they can, the PH drops because of all the lactic acid they’ve produced, you have sour cabbage literally translated from German sauerkraut.
What’s the difference between pickled and fermented?
Zilber: Anyway you break it down, a pickled product is fermented. Now there’s two routes to picking — you can either do a quick pickle, which is making vinegar and then boiling your vinegar with a bit of salt and sugar and spices and then pouring that over your vegetables, or you can sour your vegetables into a pickle. Now the difference is there’s two different acids at play in there. With a quick pickle, a vinegar pickle, you’re using acetic acid. But with a sour pickle, you’re using lactic acid. So, a vinegar pickle, you have to first make the vinegar, and that is the sugars of fruits first transformed into alcohol by yeast and then another fermentation process happens. You have acetic acid bacteria, another ever present bacteria that is floating on dust in the air that will settle on an open bottle of wine and eventually sour it into vinegar. That gets poured over your vegetables, whether that’s carrots or radishes or cucumbers, and the PH drops so much so that its effectively preserved.
Lactic acid fermentation, the sour pickle, that’s the process I just described with sauerkraut, you’re getting it all to happen at once, you’re getting that bacteria to grow in and around the vegetable you’re looking to ferment, and it sours the brine, it sours the plant matter itself, and in one shot you have a pickle you can keep in your fridge for months.
Does fermentation always produce alcohol as a byproduct?
Zilber: No, it does not. There are many different types of fermentation, and some types of fermentation have nothing to do with alcohol at all. Now a biochemist might say, technically, that’s wrong because the very strict, textbook definition of fermentation is the transformation of glucose into ethanol in an enzymatic pathway by yeast. But, in the real world, in the much broader sense, as I said there’s all sorts of different metabolites or byproducts that you end up with in fermentation. Sometimes its sugar or MSG, the actual flavor of umami. Sometimes its alcohol. Other times it’s acids. So there’s a whole plate of different end products in the world of fermentation. And the more you understand it, the more you can kind of paint with these flavors and really tweak the world of food to your will.
What are are your recommendations for someone getting into fermentation?
Zilber: For the novice, start with the things you like eating before you start making things you’ve never really had before, before you try and get into the first half into the process of making soy sauce, start with something you really like eating, if you love pickles on your hot dogs, make pickles for the first time. It’s really easy. It’s something you can do on your kitchen counter, you can watch it happen before your eyes. For a citizen scientist who wants to go a little deeper, I think it’s really fun to take like craft brewing and really try to understand the world of yeast, which there really are like tens of thousands of different varieties that all have these different flavor profiles.
And the coolest thing about fermenting at home, and really getting into it and getting really nerdy with it, is you almost get to taste places on earth in your own garage or in your own apartment. You can get yeasts from Belgium and taste a piece of history because these yeasts have been cultivated in the rafters of abbeys that Belgian monks are famed for making their beers in. So it is really cool to get very nerdy and go really deep and taste the whole Patheon of flavors that the microbial world produces. But that’s one of the funest parts about fermenting. Once you start making fermenter friends, people are just sharing culture and having a good time and you get to taste a little big or someplace else.
What are you excited about in fermentation?
There’s a lot of things that people in the world of fermentation know really well, that’s because all of these ferments that we consume on the regular — whether it’s chocolate or coffee or pickles or wine — these are all very traditional products that have been passed down through generations over hundreds of years, that’s why we still make them today. But in the same way that that makes fermentation amazing, I also think of the way pharmaceutical companies send out teams of scientists into the Amazon jungle to find a rare type of mushroom that might produce some type of miracle drug that will change the face of the pharmaceutical industry. I wish there was someone like that in the world of fermentation, looking for that rare microbe that would produce a flavor no one has ever tasted yet.
What exactly is kombucha?
Zilber: Kombucha is a sweet and sour microbial tonic, I guess you could call it. But folklore goes back to an ancient Korean physician that would travel around Asia, again I don’t even know when in history this would have taken place, but that this physician would brew this drink and kind of heal people with it. Kombucha is basically sweetened tea that is then fermented in a symbiotic way by yeast, which converts the sugar into alcohol, and then acetic acid bacteria that convert that alcohol immediately into acetic acid, the acid that you taste in vinegar, like white vinegar. Now if you drink kombucha and you buy it off the store shelf, sometimes it might taste really vinegary and that is probably because, in my opinion, it’s over fermented. The thing you have to understand about fermentation is fermentation is cooking, it’s just cooking that happens much more slowly. So just in the same way you can overcook a piece of chicken by roasting it in a pan for too long, you can also over ferment something like a kombucha and make it too sour by letting it ride out on your kitchen counter for three weeks instead of two. And sometimes if you taste a kombucha and you’re like “Oh, this it a little hard to get down,” try making it yourself with some of the guidelines in the book and you might find that’s its really, really pleasant to drink.
Are there live probiotics in kombucha?
Zilber: There can be. Kombucha can be pasteurized, just like you know milk can be pasteurized or canned goods can be pasteurized. You can heat it and kill everything in it and not really affect the taste that much. If they say that there are live cultures in it, it means that it was fermented and nothing was really done to it after it was put in a bottle. Now there’s a lot of conflicting information about kombucha out there. And I’ve read a lot of pretty hardcore studies that say, well, a lot of this is a bit bunk. But at the end of the day, I’d probably say that drinking kombucha is probably better for you than drinking a can of Coca-Cola.
How do you handle mold in homemade kombucha?
Zilber: That is something you are constantly trying to fight back, especially when you lacto-ferment in something like a crock. There are so many variables that go into making a successful ferment. How clean was your vessel before you put the food in there? How clean were your hands, your utensils? How much salt did you use? How old was the cabbage you were even trying to ferment in the first place? Every little detail is basically another variable in the equation that leads to a fermented product being amazing or terrible. It’s a little bit like chaos theory, it’s a little bit like a butterfly flapping its wings and Thailand and causing a tornado in Ohio. But with lots of practice, you’ll begin to understand that, if it was 30 degrees that day, maybe things were getting a little too active, maybe the fermentation was happening a little bit too quickly. Maybe I opened it a couple times more than I should of and it was open to the air instead of being covered. So there’s lots of variables. But I would say that, if you’re having a lot of trouble with mold, just up the salt percentage by a couple percent. It will make for a saltier sauerkraut, but it will actually help to keep those microbes at bay.
In the book, you say koji is indistinguishable from magic. What is koji?
Zilber: It’s the biggest microbe you’ve never heard of it. Koji is responsible for everything tasty that comes out of east Asia. From China to Korea to Vietnam to especially Japan, it is a mold, a helpful mold called aspergillus oryzae. It is responsible for turning the starches in rice and barley and all sorts of grains into sugar. And it’s turning the protein in those same grains into the flavor umami. It’s responsible for soy sauce, for sake, for rice wine vinegar, for miso and it can be used in all sorts of novel and inventive ways as well. But you never see it as a finished product because it usually is kind of the first step in that process. I liken it to the step of molting barley when you make beer or whiskey. That’s basically how ancient Asia’s civilization came about that process of turning grains into something sweet that you can then ferment with yeast. They found a mold instead of finding the process of molting, and it’s absolutely remarkable for the flavors it brings to the table themselves.
How do you get koji?
Zilber: There’s a line that I say when people ask “How do start growing koji.” All life comes from life, all life comes from cells. At the end of the day, everything living on earth today has been an unbroken chain of succession for three and a half billion years, and koji is no exception. If your kid wants a golden retriever puppy for Christmas, you have to find a golden retriever mom. And it’s the same for koji, you’re going to have find a koji breeder and actually get some spores from them. We buy ours from a laboratory in japan, and we have them shipped over to Copenhagen.
The deadline for the annual Good Food Awards has been extended until tomorrow, August 2. The Good Food Awards invites food producers from across the country to submit their beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, honey, oils, pickles, preserves, preserved fish, spirits, pantry items, snacks and – new this year – grains! (Grains, you ask? We’re talking grits, rice, quinoa tortillas, pasta and more!) Click here to apply.
Award winners from 2019 featured multiple fermented products, like Forward Roots Fermented Vegan Kimchi Sauce, St. Benoit Creamery Plain Yogurt, Elevate Grain Naturally Fermented Beer Grain Crackers, Blue Bus Cultured Local Kraut-chi, Civil Ferments Ethiopian Sauerkraut, Little Apple Treats Original Apple Cider Vinegar, Barrel Creek Provisions Cucmbers, Lindera Farms Apple Cider Vinegar, Gold Mine Natural Food Co Organic Probiotic Golden Kraut, Hex Ferments Sauerkraut, St. Pete Ferments Jackfruit Kimchi, Oly Kraut Local Spicy Garlic Sauerkraut, Real Pickles Organic Garlic Dill Pickles & Organic Garlic Kraut.
Read more (The Good Food Awards) http://bit.ly/2ysMWed
(Photo by: Good Food Awards of 2016 winner, Wild West Ferments)
Dietician Lisa Valente writes in Eating Well the seven must-eat fermented foods for a healthy gut. Her list features: sauerkraut, kimchi, kefir, kombucha, miso, tempeh and yogurt. She writes: “Fermented foods are a hot health topic—and for good reasons. These good bacteria—particularly those in our gut—may improve digestion, boost immunity and help us maintain a healthy weight. Research is still emerging on just how important these mighty microbes might be for our health, but the early results are promising. Take care of your gut, and in turn, it will take help take care of you.”
Read more (Eating Well)