In this blog post, we will learn about the concept and benefits of natural fermentation, and why it is emerging as a healthy food culture.
As Korea’s economy has become more affluent, people have become more interested in food that is not just about satisfying hunger, but also about health. People are now looking for food that is not just about simple ingredients, but also about the quality of their bodies and their lives, and as a result, healthy food trends such as slow food, which uses the benefits of nature, are becoming popular. At the center of this change is a diverse food culture that pursues health, and fermented foods such as natural yeast bread are a testament to its popularity. Consumers who value health and nature tend to prefer products that have undergone a natural fermentation process, even when choosing just one item of bread.
The popularity of these naturally fermented foods is naturally leading to an interest in natural fermentation. Some people do not know exactly what natural fermentation is, but often insist on it because the word “natural” evokes positive images of “health” and “nature.” In this article, I would like to explore the concept of natural fermentation and its benefits in a little more depth.
Before we look at natural fermentation, let’s first look at the concept of fermentation. The word “fermentation” comes from the Latin word “fervere,” which means “boil.” It is the process by which microorganisms break down organic substrates to produce various substances, and is mainly involved in microorganisms such as bacteria, yeast, and fungi. During this process, gases such as carbon dioxide are generated, which is said to have given rise to the expression “boiling,” which is the origin of the word “fermentation.” However, when the substances produced are not beneficial to living organisms but rather harmful, they are not called “fermentation” but “putrefaction,” and fermentation and putrefaction are distinguished in this way according to the nature of the substances produced by microorganisms.
There are also various types of fermentation. For example, when yeast produces ethanol, it is classified as “alcoholic fermentation,” when lactic acid bacteria produce lactic acid, it is classified as “lactic acid fermentation,” and when acetic acid bacteria produce acetic acid, it is classified as “acetic acid fermentation.” The taste and texture of certain foods vary depending on the type of fermentation, and each type of fermentation provides different beneficial ingredients for health. For example, the pungent taste of kimchi is due to the lactic acid bacteria produced during the lactic acid fermentation process, and the unique aroma of makgeolli is the result of alcohol fermentation.
So, what is natural fermentation? Natural fermentation is a method of using microorganisms that cause fermentation, that is, microorganisms obtained from nature without artificially culturing or processing them for a specific fermentation purpose. In other words, it is a method of leaving “natural” ingredients such as apples, grapes, and tomatoes to ferment by allowing natural microorganisms in the air to interact with them. This is a primitive fermentation method that humans have used since ancient times, and the natural fermented bread we eat is also made in this way. To make natural fermented bread, instead of using commercial yeast, the dough made by mixing water and flour is fermented in a natural state to obtain natural leavening agents. However, since there are not only microorganisms that help fermentation but also microorganisms that cause spoilage in the air, simply leaving the ingredients alone does not guarantee successful fermentation.
I have tried many times to make natural fermented yeast myself. I tried to induce fermentation by putting apples or raisins in sterilized bottles, but many times I failed with mold and spoilage instead of the desired results. Natural fermentation requires patience and dedication, and it is also essential to create the right environment. Since various factors that affect fermentation, such as temperature, humidity, and air flow, must be considered, natural fermented foods can be said to be foods that require a lot of time and dedication.
What are the benefits of natural fermented foods? According to various studies, microorganisms in the fermentation process break down food into a form that is easier to digest, and produce enzymes that remove toxins and aid digestion and absorption. Natural fermented foods have the advantage of increasing the shelf life of food and preventing the loss of nutrients, as the ethanol or acetic acid produced during the fermentation process acts as a preservative. For example, traditional fermented sauces such as gochujang and doenjang, as well as foods such as makgeolli and kimchi, naturally contain antibacterial substances that are produced during the fermentation process and keep them fresh for a certain period of time even at room temperature. For this reason, our ancestors have enjoyed fermented foods for a long time, and this has become an important tradition for maintaining health.
Natural fermented foods also have a deeper flavor than processed fermented yeast. While processed fermented yeast uses only one specific microorganism to produce a relatively simple fermentation, natural fermented yeast is made by the interaction of various microorganisms collected from nature, giving it a variety of flavors. The unique deep and savory flavor of natural fermented bread is the result of this complex fermentation process. In addition, natural fermented foods contain beneficial substances provided by various microorganisms, so they can also be expected to have health benefits such as boosting immunity.
After all, natural fermented foods are healthy foods that harness the power of nature, and they offer the benefits of fermentation and the unique taste of natural fermented yeast. Why not start your day with a slice of natural fermented bread for breakfast? The deep flavor and health-promoting ingredients of natural fermentation will make your day more energetic.
