What is fermentation?

Fermentation can be a tricky thing to explain.

In science, we refer to fermentation as metabolism without oxygen or anaerobic metabolism.

Before the convenience of refrigeration and industrialized food, fermentation was even more widespread as an invaluable tool for creating unique flavors and preserving the bounty.

In the culinary realm, we can think of fermentation as the transformation of food by microbes. This process is vast and present in more types of food than you might realize.

Yogurt

Sauerkraut

Leavened Bread

These are some common examples of foods that require fermentation, but the full list includes foods you wouldn’t expect! Chocolate, salami, coffee, and cheese are also products of fermentation.

At Feral Ferments, we utilize the beneficial bacteria that are already present on high-quality produce by offering an environment that allows them to thrive.

By submerging the vegetables (or fruit!) under a brine and including a precise amount of salt, we create a home that prevents the growth of unsavory bacteria while allowing the probiotic bacteria to proliferate.

As these good bacteria multiply, they create the acidic components that give fermented veggies their perfect sour bite! In addition to the crave-able taste and probiotics, this process also increases the vitamin content and nutrient bioavailability of the food.