Fermented Foods - How to Utilize Them?
Felix Weber
2026-03-24
7 min. read
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Fermentation is one of the earliest methods of food preservation, which was known as early as the era of Hippocrates. Products formed by milk fermentation contain beneficial types of bacteria, which are a natural probiotic that safeguards the digestive system and bolsters immunity. Moreover, it is a provision of necessary vitamins, which is worth reaching for particularly in the autumn-winter season to diversify one's diet.
The process of formation of fermented products - lactic acid fermentation
The process of formation of fermented products occurs in an oxygen-free environment (e.g. crushed, agglomerated raw material is flooded with salt, thereby limiting the access to oxygen) in which carbohydrates and more specifically, simple sugars (contained in vegetables or fruits used for fermentation) are also distributed by microorganisms to the milk acid. The ideal temperature in the first days of fermentation is 20-22oC, or it should be lowered by the release of the acid, causing the acid to retain its acidity, thus limiting its oxygen availability.
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