62 january 2022
WBM
the fermentation station.
savor
fERMENTED foods like kombucha,
sauerkraut and pickles aren’t just
tasty additions to regular food.
Before refrigeration, fermentation
was a common preservation technique.
Microorganisms like bacteria, fungi and
yeast convert sugars and starches (also
known as carbohydrates) into acids
and alcohols, giving fermented foods
a distinct, slightly sour flavor. Look for
fermented foods in health food stores,
especially in the refrigerated section.
As microorganisms in the preserved
foods eat, they multiply! And when we
eat the fermented product, we also
ingest these microorganisms, which
is great news for the gut microbiome.
The digestive system contains trillions
of bacteria, most of them good, that
help digest food, fight “bad” bacteria,
and produce essential vitamins like
B12. Enjoying a fermented product
gives the digestive and immune
systems a much-needed boost.
