The fermented foods
The life that feeds life
“At a time where for many the only way to deal with difficulties seems to be extermination and desertification, hence the sterilisation (to kill microbes), spontaneous plants are systematically eliminated (through weeding) and poisons are spread indiscriminately (disinfection in agricultural and civil fields). it is vital to recover and update the ancient tradition of fermenting food.”
Since time immemorial man has made use of the activity of microorganisms to make many foods healthier and more preservable.
Bread, wine, cold cuts, cheese, vinegar, yogurt, kefir, kombucha, miso, soy sauce, kimchi, etc.
But also various types of vegetables! In many households the ancient ritual of fermenting seasonal products to consume them at other times of the year is long lost, but today there is a slow comeback of these ancient practices.
Many of these foods are important probiotics, as they can enrich our microbiota, that is, our symbiotic community of microbes. Many of those are in fact microbes that, living in symbiosis with our organism, allow us to live in a healthy way.
Although the versatility of fermentations in the kitchen is unparalleled, there often can be difficulties in managing microbial activity. Especially today. The risks of improvised food storage should never be underestimated, even though with proper preparation many methods can be extremely simple.
The Nesler s.s. agricola The with its CibOfficina offers the possibility to buy genuine and safe Live Foods.
Carlo Nesler also offers ad hoc training and advice for cuisine professionals, as well as self-production courses for all fermented foods.. To learn more, visit the courses and workshops page, or write to firstname.lastname@example.org.
To get an idea, the following brochure is available “La fermentazione delle verdure in breve”: su amazon
Also the book “Wild fermentation” by Sandor Katz is a must-have: on the publisher’s website “Il mondo della fermentazione” italian version sul sito dell’editore
“Eating means giving way to the organism to live. It is not only an energy contribution in the strict sense, but a relationship with the life around us, with our world.”