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Fermentation and its benefits
Digestible and nutritious, fermented foods are excellent for health. Additionally, they are a great conservation technique, being ecological, economical, unique, and tasty. Today, everyone is fascinated by fermentation, including top star chefs.
We can’t help but rejoice in this enthusiasm, as these foods are so fascinating. As the only preservation method, alongside drying, until the 19th century, fermentation surpasses in every way modern techniques such as sterilization and freezing.
While sterilization kills all microorganisms – mainly yeasts and bacteria – present in the air and on the surface of foods, fermentation makes them our allies. Allies not only beneficial but also capable of preserving foods while improving them.
And if some think that the rediscovery of fermented foods is just a fad, they are mistaken. A universal technique practiced for millennia cannot be a trend, especially when its benefits are confirmed by science.
This podcast is an introduction to the essential points: the principles of fermentation, different types of fermentation, the easiest recipes, basic methods, equipment, preservation, etc.
The Guests
Marie-Claire Frédéric : Marie-Claire is a food historian and specialist in fermented foods. She has written 7 books on the subject and created the restaurant SURI in Paris, serving gourmet cuisine where every dish incorporates fermentation.
Hélène Schernberg : An agronomist turned economist, author of numerous cookbooks with Louise, Hélène loves to connect theory – science and nutrition – to practice – cooking. She is wholly devoted to her baby, her father, and the various strains of kefir, kombucha, or sourdough taking over the family fridge.
My Questions
- What is fermentation, in a few words? Are there different types of fermentation?
- What are the principles of fermentation?
- How did you come to this subject?
- What advice would you give our listeners to start easily and smoothly?
- What are the benefits of fermentation?
- What are your sources of inspiration (books, world cuisines, chefs, etc.)?
- Which recipe would you recommend to our listeners to begin with? And for the more experienced?
- What is your favorite recipe?
Resources for further exploration
- Hélène’s blog: https://green-me-up.com
- Marie-Claire’s blog: https://nicrunicuit.com
Some books they have written on the subject:
- https://boutique.terrevivante.org/librairie/livres/4273/facile-et-bio/458-je-decouvre-la-fermentation.htm
- https://nicrunicuit.com/actu/boissons-fermentees-naturelles-livre-librairie/https://www.alma-editeur.fr/ni_cru_ni_cuit.html
- https://boutique.terrevivante.org/librairie/livres/4477/sans-collection/458-petit-manuel-de-cuisine-punk.htm
The podcasts (R)evolutions Alimentaires are presented by Louise Browaeys
An agronomist (AgroParisTech) with a specialization in nutrition, Louise has been working for ten years in the fields of agriculture, food, and ecology.
She is the author or co-author of several books on the themes of food, ecology, permaculture, and corporate social responsibility. Notably: “La part de la terre: l’agriculture comme art” (Delachaux et Niestlé, 2014), “Permaculture au quotidien” (Terre Vivante, 2018), “Le régime planétaire” (La Plage, 2020).
