Fermentation is a process of preservation of the foods under anaerobic conditions to retain all nutrients, vitamins within. Our intestinal system consists of both useful and harmful bacteria. The useful intestinal bacteria help in balancing the beneficial bacteria in the intestines which is very helpful for us. Fermentation is not a modern process; it is in use since several thousand years ago. With fermentation process, the foods will get preserved safely without any damage. But the process must be done in a best way to avoid the other bacterial growth which can damage the food and then health.
The Fermented food tastes too strong with different odor. These foods under fermentation, bacteria
feeds on the sugar and starch in the food items that are fermented and thus releases the lactic acid
which is very helpful for the creation of enzymes, B-Vitamins and useful omega-3- fatty acids that boosts
the probiotics. The natural fermentation of the foods helps in preservation of the nutrients in food and
also breaks the digestive enzymes and boosts the digestion process.
The enzymes and percentage of probiotics in the diet has decreased at an average as pasteurized milk
has replaced with different homemade etc. probiotics helps in slow down some diseases by improving
the immunity. It also improves the bowel health and aids digestion process. Consumption of fermented
foods helps in better absorption of the foods with proper balancing of the gut bacteria.
Why fermentation process was not getting the same outcome like olden days?
Fermentation process can be done in an easy way by adding the vinegar or salt to the vegetables or
fruits with ease. But, the thing is most of the people are not going with organically farmed vegetables
using vegetables that are grown with chemical fertilizers and pesticides which make them to grow other
organisms too during fermentation process which make them more harmful to eat. So one must clean
the vegetables well and must not expose to external moisture conditions. They must be placed in the air
tight containers and it is better to ferment them in containers and placed in ditches.
Another important thing is, winter season is not that favorable for fermentation comparing with
summer season as cold temperatures slows down the fermentation process. If you are a beginner of
fermentation your veggies then try sea salt or pickle salt. Some pickles with veggies like cucumber is
difficult to maintain the crispness so it is better to add some sorbates and calcium chloride for firming
the texture. So try this process and test in your kitchen.
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