Fermented foods have been consumed by cultures across the world throughout history to improve gut health. Food researcher and author Rain Kuldjärv shared the origin story of these foods. According to Kuldjärv, breadcrumbs discovered in the Jordan Valley dated back over 14,000 years, which signifies how bread was made using some form of fermentation process even during ancient times. Classic examples of fermentation include kefir, wine, beer, kimchi, soy sauce, sauerkraut, and kombucha.
Kuldjärv suggested that the preservation of food was the main motivation for creating fermented foods initially. As fridges weren’t available at the time, fermented foods provided people with a way to store food for extended periods. Today, consuming a diverse range of fermented foods is believed to benefit the gut by promoting gut bacteria, which can have an impact on physical and emotional health.
Furthermore, Kuldjärv believes fermentation could even help save the planet. Estonian startup ÄIO is exploring substituting palm oil with sawdust, while Finland’s Solar Foods is using renewable energy to combine captured carbon dioxide with microbes to generate protein-rich food that appears and tastes similar to wheat flour to tackle food insecurity and carbon emissions.
The invention of the fridge has challenged the concept of fermentation. However, Kuldjärv believes that interest in fermentation has increased as more people have become aware of the health benefits. By improving gut biome diversity, fermented foods have a positive influence on health.
In conclusion, fermented foods have been made for thousands of years by cultures across the world, with these foods providing essential nutrients and contributing to digestive health. While the invention of refrigerators posed a threat to fermented foods, they remain a vital component of a healthy diet and have the potential to save the planet
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