OUR INSTRUCTIONS
➤ Vegetables
➤ Kimchi
➤ Milk Kefir
➤ Water Kefir
➤ Kombucha
➤ Ginger Beer
➤ Black Garlic
➤ Sourdough
➤ Tempeh
What is fermentation?
Fermentation is an old culture technique that almost got extinct by the mass-roll out of the fridge.
The necessity of preserving food seemed obsolete. By now we are well aware that fermentation acts beyond pure conservation.
What food is fermented?
The quick answer is... all food that tastes good.
Yoghurt, cheese, sour-dough bread, salami, olives, wine, beer, vanilla, coffee, cacao, vinegar, capers..... and many more....
Why ferment?
Ferments allows to
... preserve food (sauerkraut, bread, salami)
... make inedible food edible (olives, capers, vanilla)
... transform food (cheese, miso)
... make food more digestible (sour-dough bread, yoghurt)
SUGAR/GLUTEN & INTOLERANCE
FERMENTS FEED ON SUGAR
Milk, soybeans and wheat are not our enemies... well..unless they are fermented!
Most people are well aware that you must not feed milk to a cat. But why then offer it to humans on a regular basis. 80 years ago people mainly consumed fermented milk products such a sour milk, yoghurt and cheese for one very reason .. the absence of proper cooling required a conservation beyond the few hours that milk would stay intact.
But it was not only the conservatory aspects that made milk consumable .. the fact that it was fermented reduces the amount of lactose to a minimum.
The same principle applies for many other things. In bread the fermentation will reduce the gluten. Garlic turned into black garlic, kraut turned into sauerkraut. All food that is fermented is easier to digest than the initial product.
So let us not "throw out the baby with the bathwater". Must of us can easily consume wheat, milk and soy... if they are fermented!
Why is fermented food healthy?
Fermentation is a kind of digestive outsourcing. Yeasts and bacteria crave sugar. And sugars, be they lactose, gluten or fructose are the main drivers for intolerances.
Imagine the following: If you eat a raw coleslaw your digestive system will be busy breaking up the raw kraut. Proteins, carbs and sugars all need to be broken up. If you pair that with a roast and gravy, your body will have to bundle all its energy to digest the heavy meal.
If the parts of your meal that are difficult to digest are "pre-digested" your body will have a lot less work. Instead you transport the ready-made bacteria into your system while eating.
Thus if we eat fermented food we are eating a more digestible variant of produce.
AUGORA GUIDE
BORN NOT MADE
COMPLEX EXPRESSION OF NATURE
Fermentation is organic, chaotic, but never haphazard.
They are the complex, yet delicious expression of nature, removed from our urge to comprehend everything rationally.
Fermentation is the art of keeping bacteria in check by only allowing "the good ones" to make the match.
Maintaining all valuable bacteria, vitamins & nutrients is what we are striving for. Therefore we use salt, spores, yeast and funghi, the best organic produce and the balance between time and temperature.
FERMENTING
THE WORLD OF MICROORGANISMS
TYPES OF FERMENTATION
There are various types of fermentation, each depending on the microorganisms used and the desired results. Here are some of the most common types of fermentation:
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Lactic Acid Fermentation (Lactofermentation): In lactic acid fermentation, bacteria such as Lactobacillus and Streptococcus convert sugars into lactic acid. This process is used in foods like sauerkraut, kimchi, yogurt, and kefir.
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Alcoholic Fermentation: Alcoholic fermentation involves yeast, such as Saccharomyces cerevisiae, converting sugars into alcohol and carbon dioxide. This process is applied in the production of alcoholic beverages like wine, beer, and spirits.
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Acetic Acid Fermentation: Acetic acid fermentation transforms alcohol into acetic acid through acetic acid bacteria. This process is used to make vinegar by fermenting alcoholic liquids like wine or apple cider.
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Mold-Based Fermentation: Mold-based fermentation involves the intentional use of fungal cultures to break down proteins in legumes or grains. It forms a mycelium, a fluffy white layer of mold that binds the individual legumes. Examples include tempeh or koji. Natto also falls into the category of mold-based fermentation, creating a sticky texture with threads.
Mold-based ferments generate a maximum of umami.
These fermentation processes showcase the diverse ways in which microorganisms are utilized to transform and enhance food, resulting in unique flavors, textures, and nutritional benefits.