This month, we are celebrating everything fermented at the Storehouse – from kefir and kombucha to sourdough and sauerkraut! Read on to find out why fermented foods are good for you and sign up to our events if you’d like to find out more!
What is fermenting?
Fermentation is an ancient technique for preserving food and drinks that has been practiced since long before the days of refrigeration. During fermentation, micro-organisms like bacteria, yeast or fungi convert organic compounds like sugars and starch into alcohol or acids. These act as natural preservatives and improve the taste and texture of fermented foods, leaving them with a distinctive strong, salty and slightly sour flavour.
Fermented foods can benefit your health in a variety of ways, such as improving digestion and lowering your risk of certain diseases, like type 2 diabetes and heart disease. Crucially, they promote a healthier and more diverse gut microbiome, the collection of microorganisms living in your gut.
Other benefits may include the reduction of stress, anxiety and depression, supporting the body’s immune function and risk of infection, and assisting weight loss.
We will be focusing on Kefir and Kombucha next week – see below for events we are hosting at the Storehouse.
What is Kefir?
Kefir is a fermented drink made with milk or water and kefir grains. Its consistency and flavour are similar to yogurt drinks, however kefir contains around 60 unique species of probiotics, “good bacteria” that improve gut health and may aid in your digestive processes. The most common are lactobacillus, lactococcus, streptococcus, and leuconostoc.
The word kefir is derived from the Turkish word “keyif,” which translates as “good feeling.”
What is Kombucha?
Kombucha is an effervescent fermented drink, made by fermenting tea using a kombucha culture, also known as a SCOBY (a Symbiotic Culture of Bacteria and Yeast). This feeds on the sugar which has been added to the tea and produces healthy bacteria.
The history of kombucha stretches back a couple of thousand years, through China, Japan and Tibet.
Storehouse Events
· Kefir talk and demonstration on Tuesday 18th February from 6-7pm
· Kombucha workshop on Wednesday 19th February from 6-7pm
If you would like to join, please sign up on hello@penicuikstorehouse.org and we will send you further information. There will be a maximum of 12 people per session and places will be allocated on a first come first served basis.
And don’t forget the amazing range of fermented products on sale in our shop, such as Sauerkraut, Kimchi, Kombucha and sourdough bread!
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