Fermentation
Preserving food by fermentation is nothing new. Cheese, sauerkraut, kimchi, yogurt, dairy and water kefir, sourdough bread, chocolate, coffee and drinks like Kombucha and wine have been prepared this way for thousands of years. Research into the health benefits is ongoing but what is known is that diet is one of the main influences on the human gut microbiome and that good, food-ingested bacteria can be found in large numbers in fermented foods. It’s generally agreed that consuming a wide-range of naturally produced cultured foods is beneficial.
Fermentation is a mostly anaerobic (without oxygen) process carried out by micro-organisms. They convert naturally occurring sugars and added sugars into compounds that produce energy to fuel their metabolism. Bacteria and yeasts produce lactic acid fermentation and ethanol fermentation respectively, giving fermented foods their unique flavours and textures. The live, naturally occurring cultures result in products that have flavours which are sour and tangy. Vegetable ferments are not vinegary, in the way pickles are. No heat is applied. Salt (and sometimes water) is added.
Water Kefir requires a small amount of sugar which is metabolized during the fermentation process resulting in minimal sugar being left in the beverage. Science agrees that consuming fermented foods and drinks is a safe and nutritious, natural process that can enhance our bodies' overall systemic health. Yippee for GUT HEALTH!
Studies have shown that the nutritional value of vegetables can be enhanced by lactic acid fermentation. This has led to a revival of interest in the benefits of fermented foods. Studies into the ferment kimchi, for instance, suggest that lactic acid bacteria will survive in the gut if they are present in sufficient numbers in the kimchi.
We at Kauai Ferments hope you enjoy our fermented products as much as we do. Aloha!