When people think of cooking, fermentation is most likely not what pops into their head, some people may even be put off by the very word. Fermentation is a process in 
which yeasts and bacteria consume sugars within a food source and give off heat by a mechanism known as anaerobic respiration. Anaerobic respiration is a process of releasing energy without having oxygen present. The thought of consuming bacteria most likely sends shivers down the back of the common germophobe of today, however there is a difference between beneficial bacteria and disease causing forms of bacteria. In the past fermentation was crucial in preserving foods over the winter in cooler climates, like ours in New Hampshire. Fermentation can be used as a preservation measure and the process can yield probiotics and enzymes that can maintain and improve gut health. This process occurs every day under our noses and is responsible for products you may not even realize are fermented. A couple fermented products include but are not limited to:
- Yogurts
- Kimchi
- Miso
- Coffee (yes, that’s right your morning Cup o’ Jo would not be possible without the fermentation process)
- Chocolate
- Sauerkraut
- Sourdough bread
- Alcohol (beer and wine)
Walking around the market last week, I stopped at Micro Mama’s table and could help but be pulled in by the colorful fermented veggies. I settled on purchasing the Silly Dilly Carrot, and I am glad I did. I love putting the carrots on sandwiches and even crackers. Micro Mama’s works closely with local farmers and is an advocate for the local and slow food movement. If you are interested in their products and would like to learn more about where you can purchase them, you can follow this link to their website: https://www.micromamas.com/.