The secrets of fermentation

Have you ever heard of fermentation? Chances are you’re probably already eating or drinking something fermented without even knowing it. Fermented foods such as: bread, soya sauce, tempeh and sauerkraut are a few examples. Nowadays fermentation is a buzzworthy food trend that you can easily do it yourself!

The source of fermentation

Throughout the years, people were looking for different ways to safely preserve food. Many food preservation methods has been practiced for centuries, with drying, smoking, pickling and fermenting. Fermentation is a food preservation method that allows foods to stay edible longer. This method is a process in which microorganisms such as bacteria, moulds or yeasts creates a change in food. It changes the flavour, smell and the appearance of food. During the fermentation process there are principal factors which influence the activity and result, such as: salt, seasons, fermentation time and temperature.

In addition to a longer storage time, fermented food has a lot more to offer many more benefits that you would think so! Find out more below.

An introduction to the traditional fermented foods according to the Eastern tradition

According to the Eastern traditional fermentation method, there are two stages. During the first stage of making koji, the fungus Aspergillus oryzae is made from soybeans, rice, barley or wheat on which the mycelium forms. As a result of this, the koji is then mixed in a brine solution. The koji enzymes breakdown macronutrients to transform into yeasts and lactic acid bacteria. The actual fermentation has started and can last for months. The story of Aspergillus ,Saccharomices en Lactobacillus has begun.

Which products are fermented?

  • Brewery products: Beer, wine, alcohol As a result of adding yeasts, the sugars converts into alcohol.

  • Bread Yeast or desem (culture of lactic acid bacteria and wild yeasts) is added to the dough, and as a result of that, the bread rises because of the sugars that ferment into CO2.

  • Milk and dairy products: yoghurt and cheese Lactic acid bacteria ferment the lactose into lactic acid into yoghurt.

  • Vinegar ::Genmai-su, apple vinegars Acetic acid bacteria ferment alcohol into acetic acid.

  • Pickled and acidified vegetables: sauerkraut, ume en ume-su Lactic acid bacteria ferment sugars to lactic acid.

  • Fungal products: Tempeh The fungus Rhizopus oligosporus ferments the proteins of soya.

  • Fermented soya products: Soya sauce, miso Saccharomices and Lactobacillus ferment soya and give it a pleasant umami taste. The koji’s enzymes break down the starches, proteins and fats from soya into easily digestible nutrients such as: sugars, amino acids and free fatty acids.

What changes fermentation in food nutrients?

The process in fermentation turns macro nutrients into food. These are the nutrients that the body needs in large quantity.

  • Proteins are converted into short chains of proteins and free amino acids
  • Carbohydrates are converted into sugars
  • Fats release fatty acids

Health benefits of fermented foods

In addition to the longer storage time, they also discovered the nutritional and health benefits of fermented foods. That is the main reason why fermented food is so popular nowadays.

The benefits of fermented foods:

Fermented Lima products

Shoyu & Tamari

Shoyu and Tamari are the best known and most widely used fermented soya sauces. The products have superior quality among all the spices.

Learn more about Shoyu & Tamari

Ume-Su & Genmaï-Su

Genmaï-Su and Ume-Su, are both known as vinegars that are naturally fermented. They both have a beautiful colour, a delicious taste, are easily digestible and healthy! They add a special touch to vinaigrettes and other prepared dishes.

Learn more about Ume-Su & Genmaï-Su?

Miso

Miso is a traditional Japanese seasoning. It’s a fermented soybean paste that is used in the Far East for over 1300 years to spice up dishes. Miso is well-known for its high protein quality. Miso is like wine- just like wine, there are only a few quality products available on the market. Lima offers a high-quality miso product, directly imported from the country of origin Japan.

Learn more about Miso

Drinking Vinegars

Our drinking vinegars are three surpringsly tasty fermented beverages. The drinking vinegars have a sour touch that is naturally obtained by fermenting organic apple or pomegranate juice into cider, followed by a natural fermentation of acetic acid bacteria. There are many ways to consume drinking vinegars. Either plain, mixed with water or as an addition to several plant-based dishes, the options are endless.

Learn more about drinking vinegars

In no time your own fermented veggies!