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FAQs & facts

This data base about fermentation is developed in collaboration with you. Here you will find a number of files on different fermentation topics. Below a number of frequently asked questions and facts are ellaborated.

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What is fermentation

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Fermentation is an age-old conservation technique. The shelf life, smell, colour, taste and structure of food and bevarages change through the use of micro-organisms. 


Why is fermentation healthy?

Eating and drinking ferments regularly expands your microbiome(the collection of microbes in your bowl). In addition, the micro-organisms from your ferments pre-digest your food, making the food easier to digest and making nutrients more available for absorption in the human body.


How to start a fermentation process? 

By creating an environment where you stimulate the healthy micro-organisms and eliminate the unhealthy ones.  

This can be done, for example, by adding salt, shutting off oxygen or not, and the right temperature and humidity.


What are micro-organisms?

 Micro-organisms, also called microbes, are extremely small single-celled organisms that occur everywhere in nature. Humans cannot live without microorganisms, but there are both good and bad microbes. Within fermentation we mainly work with bacteria, yeasts and mould.

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