In this blog post, we’ll explore the concept and benefits of natural fermentation, as well as why it’s emerging as a key part of a healthy food culture.
As Korea has become more economically prosperous, interest has shifted from food that simply satisfies hunger to food that promotes health. People are now looking beyond basic ingredients to find foods that benefit their bodies and quality of life, leading to the rise in popularity of healthy food trends like “slow food,” which harnesses the benefits of nature. At the heart of this shift lies a diverse range of health-conscious food cultures, and fermented foods—such as natural yeast bread—are a prime example of this growing popularity. Consumers who prioritize health and nature strongly prefer products that have undergone a natural fermentation process, even when choosing something as simple as a loaf of bread.
This trend toward natural fermented foods is naturally sparking interest in natural fermentation itself. Many people, even without fully understanding what natural fermentation entails, associate the word “natural” with positive images of “health” and “nature,” leading them to insist on such products. Through this article, I aim to explore the concept of natural fermentation and its benefits in greater depth.
Before delving into natural fermentation, let’s first examine the concept of fermentation itself. The word “fermentation” derives from the Latin “fervere,” meaning “to boil.” It refers to the process by which microorganisms break down organic substrates to produce various substances, primarily involving bacteria, yeast, and molds. Gases such as carbon dioxide are sometimes produced during this process, which is said to be the origin of the term “fermentation,” derived from the idea of “boiling.” However, when the substances produced are not beneficial to living organisms but rather harmful, the process is not called “fermentation” but “decay.” Thus, fermentation and decay are distinguished based on 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 “lactic acid fermentation”; and when acetic acid bacteria produce acetic acid, it is “acetic acid fermentation.” The taste and texture of specific foods vary depending on these types of fermentation, and each type provides different beneficial components for health. For instance, the tangy flavor of kimchi is due to the lactic acid bacteria produced during the lactic acid fermentation process, and the unique aroma of makgeolli can be attributed to alcoholic fermentation.
So, what is natural fermentation? Natural fermentation is a method that uses microorganisms obtained from nature, without artificially culturing the microorganisms that cause fermentation—that is, the starter cultures—or processing them for specific fermentation purposes. In other words, it is a method where “natural” ingredients such as apples, grapes, and tomatoes are left to ferment as natural microorganisms in the air interact with them. This is a primitive fermentation method used by humans since ancient times, and the naturally fermented bread we eat is also made this way. To make naturally fermented bread, instead of using standard commercial yeast, a dough made from water and flour is fermented naturally to obtain a natural starter. However, since the air contains not only microorganisms that aid fermentation but also those that cause spoilage, simply leaving the ingredients alone does not guarantee successful fermentation.
I have personally attempted to make a natural starter several times. I tried inducing fermentation by placing apples or raisins in sterilized jars, but instead of the desired results, many attempts failed due to mold and spoilage. Natural fermentation requires patience and care, and precise environmental conditions are essential. Since various factors affecting fermentation—such as temperature, humidity, and airflow—must be considered, naturally fermented foods can be described as labor-intensive products that take a long time to produce.
What are the benefits of naturally fermented foods? According to various studies, during the fermentation process, microorganisms break down food into forms that are easier to digest, remove toxins, and produce enzymes that aid digestion and absorption. Naturally fermented foods have the advantage that ethanol or acetic acid produced during fermentation acts as a preservative, enhancing the food’s shelf life and preventing nutrient loss. For example, traditional fermented sauces like gochujang and doenjang, as well as foods such as makgeolli and kimchi, maintain their freshness for a certain period at room temperature thanks to naturally occurring antimicrobial substances formed during the fermentation process. For this reason, our ancestors have enjoyed fermented foods for centuries, and this has become an important tradition for maintaining health.
Naturally fermented foods also have a deeper flavor than those made with processed starter cultures. While processed starter cultures use a single specific microorganism to produce relatively simple fermentation results, natural starter cultures are created through the interaction of various microorganisms collected from nature, resulting in a rich and diverse flavor profile. The distinctive, deep, and nutty flavor experienced when taking a bite of naturally fermented bread is the result of this complex fermentation process. Furthermore, naturally fermented foods contain beneficial substances provided by various microorganisms, offering health benefits such as boosting the immune system.
Ultimately, naturally fermented foods are health foods that harness the power of nature, offering both the benefits of fermentation and the unique flavors provided by natural sourdough. Why not start your day with a slice of naturally fermented bread for breakfast? The deep flavor of natural fermentation and its health-promoting components will make your day even more vibrant.
