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Let's Make Own Fermented Food

Is fermentation a hype? 

Fermented food is the taste of time. It takes time to culture or ferment from start to harvest. It could be few days, a week, a month or even longer. There is no short cut as it requires time. 

Fermented food is the wisdom of our ancestor.  The discovery of fermentation means to preserve food before with electricity and refrigerator invented. Fermentation helps to prevent spoilage and extended shelf life. It also retained nutrients in food during long winter or when fresh harvest was not available. Several common fermented food like sauerkraut, kimchi, miso, soy sauce, tempeh, amazake, vinegar, wine, natto, cheese, yoghurt, kefir,  and etc. have long history. The heterogeneity of traditions and cultural preferences found in different geographical areas where they are produced. 

I am not going to talk much here about benefits of eating fermented food here as there are plenty of information, researches and studies can be found on web or books.

While you can buy high quality fermented food from carefully chosen brand, still I like to share the goodness of making your own fermented food and encourage everyone do fermentation at home.

First, fermentation teaches value of patience.  The beauty of fermentation is the time and patience you spent. You observe the changes during the whole process, from the beginning till finish. The taste, the colour, the nutrients have been changed from normal form due to temperature, time, environment, and ingredients used. Sure you get surprise each time when ready to harvest.

Second, you are engaging with microbes,yeast, mold and having a connection with them when you use your hand to do it.  And your hand gets covered in microbes too.

Third, it is so important you know exactly what's in them. It is essential as the base ingredients are good quality. You are now able to choose  fresh and organic ingredients when you DIY.  This will help the fermentation process and final ferment will have a better taste. Of course, you can customize the ingredients used in order to have more variety.

Fourth, the art of fermentation is part of our ancient wisdom and culture, it should pass down from one generations to another.  I remember my grandmother who came from Mainland China used to make own shoyu and some fermented vegetables and drinks. She kept few old urn with different sizes at the backyard for fermentation and all children were not allowed to go closer to those urns. That always made us curious and like to find out what's inside. My granny liked to have some fermented veggies with her porridge every morning. 

Making and eating fermented food is a revival of ancient diet practice like our granny did.

Last but not least, it is fun fermenting and sharing fermented food with friends and family, and your neighbor. It works as ties bonding people and allows us to stay connected with our past through our heart, our mind and our guts. You also have chance to taste different types of fermented food when doing it together. 

So, let's ferment!  

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