Fermentation Probiotics Guide by Stefan Mager. This is quick reference guide which lists about 60 different but common ferments, with a brief description of each, it's ingredients, and usually a recipe and method. There is also an outline of the basics about Moulds, Bacteria, Fermentation Processes, Health Benefits of Fermentation, Probiotics, Prebiotics and Functional Foods. It includes generic Fermentation Instructions, a descrition of Wild Fermentation and starter cultures. Fermented foods assist digestion with beneficial bacteria and enzymes. This Guide offers an overview of food fermentation and opens the door for further research as well as practical experimentation.
Ferment refers to the transformative action of micro-organisms. The term is usually used in relation to food. Generally vegetables exposed to air will develop moulds which will spoil them. Fermentation deprives vegetables from oxygen by submerging them into a liquid and changes the environment in a way that allows certain bacteria to thrive and prevents other from growing. Skillful manipulation of the conditions in which specific micro-organisms can grow will produce outstandingly healthy and tasty foods relatively inexpensively and without a lot of effort. Microorganism grow automatically and given the right conditions, they will do all the work, provide health benefits, take stress off digestion and help to reduce weight. They enriching diet though aroma, flavour and additional nutrients.