Manna Wholefoods Organic and Natural grocer

274 South Tce, South Fremantle WA 6162

Frothing Fans For Fermented Foods

Frothing Fans for Fermented Foods 2015 has been labeled the year of local and fermented foods. Recent dietary trends such as macrobiotic and paleo are encouraging the consumption of naturally fermented products. We are extremely excited to welcome a new item to fermented foods named Kvass, a traditional Russian beetroot beverage that boasts potent benefits of a living beverage similar to kombucha and kefir. Kvass makes for a brilliant pre-digestive shot, a nutritionally packed salad dressing and is potent enough to start a vegetable fermentation (saurkrauts, kimchi and etc). Though what makes a fermented food nutritionally powerful? What exactly is fermentation? And why do we call these foods living?

Fermentation is the process of encouraging the natural growth of bacteria and yeasts that begin to pre-digest the proteins, lipids (fats) and sugars (carbohydrates) in foods, which enhances flavor profiles and aids in the preservation of nutrients. Fermentation enhances the quality of food through the use of microorganisms. Fermented foods are summarized excellently by Professor Emeritus from Cornell University’s Food Science department, Dr. Steinkraus:

“Fermented foods provide and preserve vast quantities of nutritious foods in a wide diversity of flavors, aromas, and textures which enrich the human diet. Fermented foods have been with us since humans arrived on earth. They will be with us far into the future, as they are the source of alcoholic foods, beverages, vinegar, pickled vegetables, sausages, cheeses, yogurts, vegetable protein amino acid/peptide sauces and pastes with meat-like flavors, and leavened and sourdough breads.”

One thing that microbiologists like Dr. Steinkraus inform us of is that the process of preservation for these foods happens in a really cool way, by encouraging the growth of human-friendly bacteria and yeasts (molds). These colonies of good microorganisms actually compete and starve-out the not-so-good disease-causing microorganisms. The result is a thriving culture of healthy microorganisms that feed on particular nutrients within the food. Say farewell to the necessity of a pro-biotic regime, as fermented foods act as an easily digestible source of high quality vitamins, minerals and a pro-biotic, what better (or tastier) way is there to promote a healthy digestive tract?

At Manna Wholefoods we endeavor to keep up-to-date with the latest health movements, and the slow-prepared fermentations have been a particularly intimate one. The now famous Margot Foley from Foley’s Frothing Fermentations who produce delightful Kefir Milk, Organic Saurkraut and Kimchi was once a Manna salad artist, now an expert on fermented foods, you can pick-up one of her amazing gut-flora ferments in-store.

Fermenting is an old art form, one that you can do at home with simple guidance from authors and pre-made kits. Our favorites are the works of Donna Schwenk Cultured Food for Life and Sandor Katz Wild Fermentation both of which go through the full list of fermented beverages (beer, wine, cider and milk) and foods (tempeh, sauerkraut and more). So whether it is kvass as a pre-meal shot, a tempeh patty burger topped with some spicy kimchi washed down with a kombucha tea, probiotics are taking a new form, and this time it is deliciously nutritious food.

Foley’s Frothing Fermentations Saurkraut - $12.50
Bio-Beet Kvass - $19.95
Bio-Beet Kvass with Turmeric and Pepper - $21.95
Indibucha Kombucha Tea Beverage - $4.79
Mad Millie’s Cultured Butter Home-Kit - $23.95
Wild Fermentation by Sandor Katz - $32.50
Cultured Food For Life by Donna Schwenk - $22.95

Articles of interest:
Dr. Steinkraus’ “Fermentations in World Food Processing”