Fermentation is not a new invention. The technique was used centuries ago to make foodstuffs durable. Nevertheless, fermentation is currently making a comeback – and not without reason: fermented food should not only be good for gut health and the immune system, but also make you slim and fit. Everything you need to know about the new food trend.
What is fermentation?
When food is fermented, sugar and starch are converted and broken down by enzymes and microorganisms. In times when the fridge was still free, this served to preserve the food. The best example in this country is sauerkraut. We also owe other products to fermentation, including sour milk products such as buttermilk.
Even coffee and wine are fermented, but more to refine the aromas. No wonder that fermentation is currently also a big trend in the world's star cuisine. Many fermented foods can be found especially in Asian cuisine.
Fermented for intestinal health
Fermented food is said to stimulate digestion, since the sugar contained in food is already broken down by the process. In addition, the natural enzymes ensure a healthy intestinal flora and thus support the metabolism and the immune system. Another advantage of fermented foods: Since they are not treated with heat, the vitamins, trace elements and minerals are largely preserved.
Fermented as a natural appetite suppressant?
Many people who want to lose weight have recently started to use fermented foods. The high number of probiotic bacteria is said to help suppress intestinal bacteria and curb appetite. The reason: some of these so-called microorganisms in the intestine primarily feed on sugar. If their number is increased, the sugar is consumed faster. The body is signaled that it needs replenishment and what follows are usually cravings for sweets.
Ferment vegetables – how it works
In many organic markets, fermented foods are now available in all conceivable flavor variations. With a little patience, it can also be made in the home kitchen. All types of cabbage, carrots, radishes, radishes, beetroot, celery or green beans are suitable for this. All you need in addition to the vegetables to be inserted is a closable mason jar, salt and pepper as well as spices such as cumin, coriander, mustard or fennel seeds.
First, the vegetables are cut into fine pieces or strips and seasoned as desired. Then pour it into the empty jar and add the salt (about a tablespoon per glass). Then stir, pound and add little amounts of water bit by bit until a first brine is formed. Then fill the glass with water until the vegetables are completely covered.
Close the lid, close well and store at room temperature for at least one week. A tip: the longer the fermentation lasts, the more intense it becomes. So a little more patience pays off!