Natural fermentation uses the microorganisms found in nature to provide the rich flavor and health benefits of traditionally fermented foods. The lactic acid bacteria, antibacterial substances, and enzymes produced during fermentation help improve digestion and immunity, and the unique flavors created by the various microorganisms provide a deep flavor that sets them apart from processed fermented foods.
As South Korea has become more economically prosperous, there has been a growing interest in health-conscious food, not just food to satisfy hunger. People are now looking beyond simple ingredients to foods that benefit their bodies and quality of life, which has led to the rise of healthy food trends such as slow food, which utilizes the benefits of nature. At the center of this shift is a diverse food culture that seeks to be healthier, and fermented foods, such as natural yeast breads, have become increasingly popular. Health-conscious consumers are more inclined to favor products that have undergone a natural fermentation process, even when it comes to bread.
This trend of naturally fermented foods is naturally sparking interest in natural fermentation. Some people don’t know exactly what natural fermentation is, but the word “natural” conjures up positive images of “healthy” and “natural,” so they stick with it. In this article, I’d like to delve a little deeper into the concept of natural fermentation and its benefits.
Before we dive into natural fermentation, let’s take a look at the concept of fermentation. The word fermentation comes from the Latin word fervere, which means “to boil”. It’s a process in which microorganisms break down organic substrates to produce a variety of substances, mainly bacteria, yeast, and mold. This process often produces gases such as carbon dioxide, which is where the word fermentation comes from. However, when the substances produced are not beneficial to the organism, but rather harmful, they are not called “fermentation” but rather “putrefaction.” This distinction between fermentation and putrefaction is based on the nature of the substances produced by microorganisms.
There are also different types of fermentation. For example, when yeast produces ethanol, it is categorized as “alcoholic fermentation,” lactic acid bacteria produce lactic acid, and acetic acid bacteria produce acetic acid. Each of these types of fermentation contributes to the flavor and texture of a particular food, and each type of fermentation provides different health benefits. For example, the tangy flavor of kimchi is due to the lactic acid bacteria produced during lactic acid fermentation, while the unique flavor of rice wine is the result of alcoholic fermentation.
So what is natural fermentation? Natural fermentation is the use of fermentation-causing microorganisms, or fermenting species, that are obtained from nature rather than artificially cultivated or processed for specific fermentation purposes. In other words, you leave “natural” ingredients like apples, grapes, tomatoes, etc. out in the open and let the natural microbes in the air interact with them and ferment them. It’s a primitive fermentation method that humans have used since ancient times, and it’s how naturally leavened bread is made. To make naturally leavened bread, instead of using commercial yeast, a dough made from a mixture of water and flour is allowed to ferment naturally to obtain naturally leavened species. However, there are microorganisms floating in the air that help fermentation as well as those that cause spoilage, so simply leaving the ingredients out in the open doesn’t guarantee a successful fermentation.
I’ve tried many times to make my own natural sauerkraut. I’ve tried putting apples, raisins, etc. in sterilized jars and letting them ferment, but instead of the desired results, I’ve often failed due to mold and spoilage. Natural fermentation requires patience and care, and the correct environment is essential. There are many factors that affect fermentation, such as temperature, humidity, airflow, and more, so naturally fermented foods are a labor of love that takes a lot of time.
What are the benefits of naturally fermented foods? Studies have shown that during the fermentation process, microorganisms break down food into more digestible forms, removing toxins and producing enzymes that aid in digestion and absorption. The ethanol or acetic acid produced during the fermentation process acts as a preservative, making naturally fermented foods more preservative and preventing the loss of nutrients. For example, traditional pickles such as gochujang and miso, as well as foods such as rice wine and kimchi, have antibacterial substances naturally produced during the fermentation process that keep them fresh for a period of time, even at room temperature. For this reason, our ancestors have been enjoying fermented foods for many years, and it has become an important health-preserving tradition.
Naturally fermented foods also have a deeper flavor than their processed counterparts. Whereas processed ferments use only one specific microorganism to produce a relatively simple fermentation result, naturally fermented foods are the result of the interaction of a variety of microorganisms from nature, giving them a wide range of flavors. This complex fermentation process is what gives naturally leavened bread its distinctive deep, savory flavor when you bite into it. In addition, naturally fermented foods contain beneficial substances provided by a variety of microorganisms, which can have health benefits such as boosting the immune system.
In the end, naturally fermented foods are healthy foods that harness the power of nature, combining the benefits of fermentation with the unique flavors of naturally fermented species. Why not start your day with a slice of naturally leavened bread for breakfast? The deep flavors and health benefits of natural fermentation will give you a boost for the day.
