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Fermentation

Fermentation is a fascinating process that preserves and transforms food into more nutritional and beneficial for our gut microbiome thanks to various strains of friendly bacteria that control the process. At different stages of fermentation, Lactobacillus changes the PH of the product. At different acidity, different strains of microbes replace the others, harmonically orchestrating the fermentation process. It is beneficial to try fermented products at different stages to expose yourself to different Lactobacillus.

In the times of constant bombardment by antibiotics, food additives, processed foods and other substances unfamiliar to our bodies, our guts are left exposed to the wrong bacteria. This is one of the causes of a vast range of modern diseases like IBS, diabetics, cardiovascular disease and cancer. Adding a few fermented products to our diet can have a great impact on our overall health and performance. Do not wait and prepare some of the fermented products with my guide.  Apart from traditional technics, I explore vacuum packing fermentation. This method has a lot of advantages as it helps to save precious space allowing you to ferment more different products and making them easier to store in the fridge. Flavour concentration is also increased as you don't have to add any water. Check out some of my latest recipes:

 

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