Fermented foods are making a big comeback in modern food culture, and for good reason. Before the invention of refrigeration, fermentation was a method of preserving food to last through difficult times where fresh food was scarce. Today, fermented foods are sought after for their unique flavour and health benefits (fermented foods are probiotic, promoting healthy bacteria grown in the intestinal tract).
‘Lacto-Fermentation’ gets it’s name from the bacteria which does the fermenting: Lactobacillus. This bacteria is found on the surface of all plants, and does an exceptionally good job at transforming carbohydrates in fruit into lactic acid, which is a natural preservative. Sauerkraut, kimchi, and pickles are all examples of the same process. Here at AY, we are currently fermenting some plumbs that were given to us by a local Italian man, who, from time to time, brings us fruits from his home garden. We are fermenting these particular plumbs (pictured) as a test to see what we can do with the final product, and how we can improve future batches.