WHAT IS LACTO-FERMENTATION?

 

FERMENTATION IN A FEW WORDS

Fermentation is a natural food transformation and preservation process carried out by microorganisms. This technique has been used for millennia. It appeared at the same time as salting and drying, when sterilization, pasteurization, refrigeration and freezing did not exist.

Fermentation takes place in an environment deprived of oxygen, generally salty or sweet and acidic . The colonization of the environment by specific micro-organisms that are not harmful to humans makes it possible to combat the colonization of micro-organisms potentially pathogenic to humans, and results in the processing of food .

There are several types of fermentation: 

• Lactic fermentation carried out by lactic acid bacteria
• Alcoholic fermentation carried out by yeasts
• Acetic fermentation carried out by acetic bacteria (example: vinegar)

These three fermentations are omnipresent in the living world. The one that interests us today is lactic fermentation , also called lacto-fermentation, it is the one that is used for the production of our Incredible chili sauces .

HOW DOES LACTO-FERMENTATION WORK?

Lacto-fermentation is mainly carried out by lactic acid bacteria such as lactobacilli. Lactic acid bacteria are naturally present in the environment and on the skin of peppers, we only stimulate and grow the bacteria in a suitable environment (food, salt, water, slightly acidic environment ). However, it is possible to add ferment or the liquid from an old lacto-fermentation to help with this new fermentation.

It takes place in an environment deprived of oxygen, which can be created in two ways:

• Either the salt causes water to escape from the food used, which submerges it
• Either the food is soaked in brine (dechlorinated water + pure salt without iodine or anti-caking agent)

The environment is also salty and acidic in the case of our chili sauces. Acidity and salt prevent the development of mold and yeast so that lactic acid bacteria can colonize the environment. Otherwise, this would give rise to alcoholic rather than lactic fermentation!

Lactic acid bacteria feed on carbohydrates present in food and in exchange release lactic acid into the environment. The medium then becomes more and more acidic thanks to the lactic acid released, which gives it its taste and odor , until reaching a threshold (pH approximately equal to 4) where the acidity inhibits growth. lactic acid bacteria. This is when the product stabilizes and can be stored for several months!

The fermentation speed depends on several parameters:

• Temperature: between 15 and 25°C
• The quantity of salt: 2-3% salt for 1L
• Light: the jars must be protected from daylight
• The raw material used: it must be immersed as much as possible to ferment
• Containers: they must not be filled to the brim to allow the gases to circulate and the liquid not to come into contact with the closure in order to avoid potential contamination
• The origin of the raw material: Organic or not organic? Pesticides can harm fermentation
• The size of the pieces: small pieces will increase the fermentation speed

As for the fermentation time, it can range from a few days to several weeks, for a product shelf life of several months. The ideal fermentation time is 8 to 15 days depending on what you are looking for: a slightly tart taste at 8 days or more pronounced flavors and acidity at 15 or more. Your turn to try !

GOOD OR BAD FERMENTATION?

The signs of good lacto-fermentation are: an acidic and sometimes sparkling taste, a slightly acidic smell, a brine that is sometimes cloudy but retains a good appearance, without mold.

Conversely, the signs of poor lacto-fermentation are: the presence of mold on the surface and a smell of rot.

LACTO-FERMENTATION AT THE HEART OF THE PRODUCTION OF OUR INCREDIBLE PEPPER SAUCES 🌶

Our Incredible pepper sauces (the Incredible red pepper , the Incredible green pepper and the Incredible yellow pepper ) are made at our partner in Marseille. They are lacto-fermented which allows us to avoid the use of additives!

Focus on the making of sauces from field to plate

We have selected organic French peppers grown in Provence from Jean-Yves, our producer. They are then transported to Marseille to be washed, hulled, crushed then lacto-fermented for several weeks before being combined with raw and organic ingredients selected by our Chef!

WHAT ARE THE ADVANTAGES OF LACTO-FERMENTATION?

Lacto-fermentation has many advantages! Firstly, it is an easy method to do at home , it is ecological since it avoids cooking, it helps avoid food waste since it allows food to be preserved for a long time. This technique avoids the addition of additives , which is great for our health.

Lacto-fermentation does not require cold chain intervention, it can be carried out on a small and large scale, both in the food industry and in artisanal factories.

The natural transformation of food can provide an infinite number of different textures, aromas, flavors and microorganisms, which leaves room for imagination and innovation!

You can therefore easily implement this process at home, all you need is water, salt (or sugar) and a clean jar that closes to get started. This allows food to be stored in a different way than in the freezer or canned, which also means less waste!

WHAT ARE THE BENEFITS OF LACTO-FERMENTATION ON YOUR HEALTH?

Lacto-fermentation promotes the synthesis of micronutrients such as vitamins, minerals and polyphenols which are likely to have an anti-inflammatory and anti-oxidant action on your body.

It also promotes the breakdown of certain compounds such as fermentable carbohydrates (FODMAP) , lactose and phytic acid which are likely to cause problems in certain people. The degradation of these compounds facilitates the digestion of food, the assimilation of nutrients and minimizes certain sensitivities or allergies. Fermented products are therefore more digestible! 

Various studies are being carried out to find other beneficial effects on health but the results are not yet pronounced at the moment.

WHAT IF YOU DID IT AT HOME?

Other food products are produced using lacto-fermentation such as sauerkraut, kimchi, pickles, sausage, yogurt and cheese. This technique is reproducible at home and applicable to many solid or liquid foods including fruits and vegetables (e.g. pickles or our spicy sauces) , milk... So, why not give it a try? To help you, you can participate in online training, we also give you here one of our recipes for express vegetable pickles .

A FEW PRECAUTIONS IF YOU MAKE IT AT HOME!

In the event of a poorly carried out lacto-fermentation process, some negative effects are notable such as the risk of contamination with pathogenic micro-organisms: E.coli, Listeria, Salmonella, Clostridium, etc. Several parameters must be taken into account (alcohol level , acidity level, salt level, microbiological composition and synthesis of harmful molecules) in order to avoid the potential undesirable effects of fermented products.

The consumption of fermented products should also be controlled in pregnant and breastfeeding women. The salt levels of fermented products can be high following the addition of salt at the start of fermentation, so be sure to consume them in moderation or use them as an alternative to salting your dishes!