How has Japan affected the spread of Australian food

A global hit: fermented foods

More than just preservation

An important factor in the development and widespread use of fermentation was most likely its preservation. In the times before boiling down, refrigerators and freezers, it was often the only way to save valuable food from spoiling. Fermented foods have a long shelf life and are not refrigerated. This is due to the fact that the changed pH value to acid means that harmful bacteria can no longer infect the product and thus spoil it.

But fermented food is not only practical, it is also healthy. The fermentation produces additional vitamins, especially vitamin C and various B vitamins, which strengthen our immune system. This also makes a lot of sense, after traditionally in winter, when fresh fruit and vegetables were only moderately available or not available at all, the fermented delicacies from the harvest time have been used.

But it's not just the extra vitamins that are good for us. The fungi and bacteria that make the fermentation process possible are also beneficial to health. These are so-called probiotics (Latin “pro” = for + old Greek “bios” = life). Fermented foods are therefore for life, namely for those of our intestinal bacteria that keep our digestion and our entire organism going.

Fermented foods are actually real health bombs. However, since all of these valuable ingredients are very heat-sensitive, fermented foods should ideally be eaten raw - preferably daily and on an empty stomach.