Fermentation For Beginners

Fermentation is as old as food itself. Today, many people love the hypercharged flavour of fermented foods, including top restaurants like our good friend at Silo, but it is their health benefits that are increasingly taking centre stage.

Fermentation uses microbes (commonly bacteria and yeast) to break down carbohydrates in food under conditions in which there is no oxygen.

During the process, these beneficial microbes break down sugars and starches into alcohols and acids, preserving the food so it can be stored for longer, whilst also altering the flavour! 

Fermented foods contain enzymes necessary for digestion, leading epidemiologist Tim Spector (the co-founder of the Zoe health app) to call them “fertiliser for our resident gut bacteria”.

How To Ferment Foods At Home

Making Fermented Foods is simple and fun. The biggest hurdle is getting your head around letting foods ferment! We are so used to refrigerating perishables, that leaving food on the side for days (and weeks!) can at first seem a little unsettling.

The three ferments that I make are kombucha, kimchi and sauerkraut.

Whether you're looking to dip you toe for the first time, moving away from expensive, store bought ferments or in the market for the new flaours, I hope my simple step by step guides below will help. 

And the best part is often you can make use of leftovers and the equipment required, are items that you'll already have in your kitchen!