“Natural fermentation precedes human history”, as this article rightly points out. Fermentation is a natural process used by humans since time immemorial for different purposes, including: food preservation and maximization of nutrients. All the civilizations of the world have been doing or are doing fermentation, and in many of them this has become a family tradition that allows its members to share quality time together.
In many cultures, families share and tighten their bonds while everyone performs the different tasks involved in fermentation.
My earliest memories include seeing and helping (as I could) my grandparents in the preparation of all kinds of fermented preserves. Together, we were dedicated to: washing, cleaning and chopping vegetables and fruits from the garden, and boiling curious glass jars with their tops. Then my grandma introduced the vegetables or fruits in a special way into the jars, covered them tightly, marked them with date and description, and stored them in the pantry (which already had more jars with delicious ferments inside). Then we all enjoyed together our tasty fermented foods and drinks.
The practice of natural fermentation, like many human innovations, has its origin in a need.
People needed to find a solution to the loss of fruits and vegetables that abound in the harvest season, but then are scarce. Thus the first preserves were born (and fermenting is a way of preserving). Over time, people learned that with this practice not only is it possible to stock up for the future, but also the fermentation process generates new flavors and nutritional benefits.
Some examples of fermented products we love are sauerkraut (from Central and Eastern Europe), tempeh (from Indonesia), kimchi (from Korea), tofu and miso (from Japan). Among the drinks we have: milk kefir (from Eastern Europe), water-kefir or Tibicos (from Mexico), kvass (from Eastern Europe and Asia), kombucha (from China-Japan), and our own tasty creations. More popular examples of fermented products include vinegar, bread, yogurt and cheese.
New ferments also appear as people play and experiment with fermentation. For instance, this is how our probiotic iced infusions were created. Fermentation is a practice of constant innovation and discovery. If a family shares a love of cooking, practicing fermentation will provide a lot of fun and space for creativity.
Naturally fermented beverages and foods contain probiotics that are developed during the fermentation process. These probiotics are not from a laboratory or artificially added to the food or drink.
That’s why we like to call them “live and natural probiotics.”
On the other hand, they are complemented with the ingredients of the ferment’s recipe, so they help to improve digestion and absorption of the nutrients of the food or beverage that contains them too.
Using natural fermentation, either if you prepare it by yourself or get one of our probiotic foods and drinks, know that you and your loved ones will be consuming healthy products cooked with a family spirit in an atmosphere of harmony and mindfulness. These are our Seeds of Life to nourish body, mind and spirit.
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