Our First fermentation workshop

On July 22nd we held our first “test” fermentation workshop. The group started to produce and ferment Sauerkraut (using cabbage) and also mixed vegetables, to be ready in a few weeks. Now we’ve proved that the concept works another workshop will be held in the near future. Watch out for an announcement on our social media pages.

Watch the video

Group of 7 people at a fermentation workshop

Why fermentation?

Fermented vegetables offer several health benefits due to the natural fermentation process they undergo. They are:

Improved Digestion: Fermentation breaks down complex carbohydrates and proteins in vegetables, making them easier to digest. The beneficial bacteria produced during fermentation, such as Lactobacillus and Bifidobacterium, promote a healthy gut flora, aiding in digestion and reducing the risk of gastrointestinal issues.

Increased Nutrient Bioavailability: Fermentation increases the availability of certain nutrients in vegetables. For instance, the fermentation process can enhance the levels of vitamins (e.g., B vitamins, vitamin K), minerals (e.g., iron, calcium), and antioxidants, making them more easily absorbed by the body.

Gut Health and Immune System Support: The beneficial bacteria in fermented vegetables positively influence the gut microbiome. A balanced gut microbiome is associated with a stronger immune system, as it helps regulate immune responses and protect against harmful pathogens.

Reduced Food Waste: Fermentation is an excellent way to preserve vegetables for an extended period without the need for refrigeration or canning. This reduces food waste and allows for the consumption of seasonal produce year-round.

Preservation of Enzymes and Probiotics: Fermented vegetables retain many of their natural enzymes and probiotics, which contribute to overall digestive health and support the gut environment.

Lowered Risk of Chronic Diseases: Some studies suggest that regular consumption of fermented vegetables may be associated with a reduced risk of certain chronic diseases, such as type 2 diabetes, heart disease, and obesity.

Enhanced Flavour and Palatability: Fermentation enhances the taste and texture of vegetables, often giving them a tangy or sour flavour that appeals to many people.

Alternative to Lacto-fermentation: Fermented vegetables offer a plant-based alternative to traditional lacto-fermented foods like yogurt or kefir, making them suitable for those with lactose intolerance or dairy allergies.

Remember this:

It’s important to note that while fermented vegetables can provide these benefits, they should be consumed as part of a balanced and varied diet. Additionally, if you’re new to fermented foods, it’s best to start with small amounts and gradually increase consumption to allow your body to adjust to the probiotics. As always, it’s a good idea to consult with a healthcare professional or nutritionist if you have specific health concerns or conditions.

4 Jars of fermented vegetables

Want to learn more?

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