Fermentation - was ist das eigenbtlich?

Fermentation - what is it actually?

Fermentation means the conversion of organic substances by microorganisms. Food has been fermented all over the world for thousands of years because it makes it easier to digest, healthier and lasts longer. Sauerkraut, kimchi, yoghurt and coffee are just a few.
At SUUR, we rely on wild and natural fermentation, which means that we do not add so-called starter cultures. Lactic acid bacteria, which are naturally found in vegetables, multiply, pre-digest the starchy components of the vegetable and convert them into acid. It is ingenious that only microorganisms that are harmless or even very healthy for us humans can multiply in the acidic environment, other bacteria don't stand a chance here!

Why are fermented vegetables so healthy?

Vegetables are already super healthy in themselves: vitamins, minerals, phytochemicals, fibers and much more... Fermentation makes them even healthier: they contain even more vitamins and enzymes that are more readily available to the body. It also becomes more digestible by converting sugar and starch into acid. Since our SUUR ferments are always raw and never pasteurized, the living microorganisms responsible for fermentation can also reach your intestinal flora. The probiotic lactic acid cultures from raw fermented foods can effectively support your microbiome and thus your immune system. There are now many studies that suggest that fermented foods contribute to a healthy diet!

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