Good bacteria and fungi
Bacteria and fungi do not have such a good reputation. You often think of rotten and spoiled food. Yet they are indispensable for fermentation processes that are used, among other things, to make sauerkraut or wine, for example. Fermentation – letting food ‘rot’ – how does it work and what is it good for?
Certain micro-organisms (bacteria, fungi or yeasts) that are naturally present in or added to food, convert substances in such a way that the product changes. The taste, smell or appearance may change. This process is called fermentation. It is actually a type of decaying process that has been used for centuries to make food tastier or longer lasting. Sometimes fermentation makes food easier to digest, such as with sauerkraut.
Good bacteria eat sugars in the food and thereby form acids, such as alcohol, lactic acid or carbon dioxide. This makes the product less attractive to pathogenic bacteria and spoils less quickly. This process is always carried out in a hygienic environment to prevent putrefactive bacteria from taking over.
Good resistance
Your intestinal flora needs microorganisms, such as bacteria, to function properly. For example, probiotics are good bacteria that can be found in fermented foods. There are indications that they contribute to a healthy immune system and prevent intestinal diseases, but more research needs to be done. Today, our food is very sterile and many bacteria have been removed, causing us to miss out on many microorganisms.
Fermented food
Some products require the addition of micro-organisms for fermentation to take place, but others have the necessary organisms already present. Well-known examples of fermented foods are kefir, yogurt, wine, tempeh, dry sausage, olives and sauerkraut.
Kefir
When making kefir, kefir grains are added to milk. These granules contain yeast and bacteria, which convert the lactose from milk into lactic acid during the fermentation process. This means that people with lactose intolerance can tolerate kefir.
Yogurt
Yogurt is fermented by adding two lactic acid bacteria to milk. Here too, the lactose present is largely broken down into lactic acid.
Wine
Wine can be fermented naturally or with selected yeast, which converts the sugar from grapes into alcohol.
tempeh
Tempeh is a product that is easy to digest and contains a lot of protein. It is made by fermenting soybeans through a fungus.
sausages
Fermentation is also used in the production of certain sausages. In a warm room with high humidity and wind, the bacteria do their work within a week. Then the sausages are dried.
Olives
Ripe olives are very bitter. After cleaning, they are brined and fermented.
Self ferment
It is very easy to ferment your own food, such as sauerkraut. All you need is white cabbage, salt and a little liquid. Remove the outer leaves from the cabbage, remove the core and cut the rest into fine strips. Then salt the cabbage with about 30 grams of salt per liter of water. You put this with the moisture in a tightly sealable jar and store it at room temperature for four to six weeks. Make sure you work hygienically: always use clean materials and wash your hands.
You can do the same with red cabbage, radishes, cucumber or carrots. These foods are easy to ferment because they become acidic. You run less risk of the presence of pathogenic bacteria than with sausage or olives.
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