UNSERE ANLEITUNGEN
➤ Gemüse
➤ Kimchi
➤ Milchkefir
➤ Wasserkefir
➤ Kombucha
➤ Ginger Beer
➤ Schwarzer Knoblauch
➤ Sauerteig
➤ 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 RATGEBER
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.
FERMENTIEREN
DIE WELT DER MIKRORGANISMEN
Welche Arten von Fermentation gibt es?
Es gibt verschiedene Arten der Fermentation, die je nach den verwendeten Mikroorganismen und den Ergebnissen, die erzielt werden sollen, unterschiedlich sind. Hier sind einige der gängigsten Arten der Fermentation:
Milchsäuregärung (Laktofermentation)
Bei der Milchsäuregärung wandeln Bakterien wie Lactobacillus und Streptococcus Zucker in Milchsäure um. Dieser Prozess wird in Lebensmitteln wie Sauerkraut, Kimchi, Joghurt und Kefir angewendet.
Alkoholische Gärung
Bei der alkoholischen Gärung wandeln Hefen wie Saccharomyces cerevisiae Zucker in Alkohol und Kohlendioxid um. Dieser Prozess wird bei der Herstellung von alkoholischen Getränken wie Wein, Bier und Schnaps angewendet.
Essigsäuregärung
Bei der Essigsäuregärung wird Alkohol durch Essigsäurebakterien in Essigsäure umgewandelt. Dieser Prozess wird zur Herstellung von Essig verwendet, indem alkoholische Flüssigkeiten wie Wein oder Apfelmost fermentiert werden.
Schimmel-basierte Fermentation
Hierbei wird unter gezielten Einsatz von Pilzkulturen das Protein in Hülsenfrüchten oder Getreide aufgebrochen. Es bilden sich ein Myzel, eine flaumig weiße Schimmelschicht, die die einzelnen Hülsenfrüchte zusammenbindet. Beispiele sind Tempeh oder Koji. Auch Natto fällt in den Bereich der Schimmel-basierten Fermentation. Hierbei bildet sich eine klebrige Textur die Fäden zieht.
Schimmel-basierte Fermente erzeugen ein Maximum an Umami.