Fermentation is kind of awesome.

During fermentation natural yeasts and bacteria break carbohydrates down into alcohols and acids.

Did you know that a third of the foods we eat are a result of fermentation? Beer, wine, ketchup, hot sauce, salami, cheese, yogurt, sauerkraut, soy sauce, chocolate (!) are just a few.

For a long time we’ve raged war on yeasts and, especially, bacteria. We kill them with cleaners and sanitizers, afraid of the small percentage that threatens our wellbeing. It’s true, there are some nasty bugs out there that we should take seriously, but a majority of the invisible organisms living in the air around us are harmless and, we’re now realizing, very good for us.

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