Pickling: Fermented Funk

 


    Pickles, sour kraut, kimchi, alcohol. All these foods are products of a long-practiced food preservation technique known as fermentation. The technique was developed to prolong the shelf-life of various foods, but would eventually become a staple method for various wonderful dishes around the world. Even after refrigeration, this technique persisted as the populace began to grow fond of the flavors provided by it. But where and when did it start?


    Before refrigerators and canned foods, there was a time when humanity let food sit untouched for a while, leaving it at the mercy of the elements. After all, those big ice boxes we keep around in our homes are a modern-day luxury our ancestors never had. 

    According to an article by Living History Farms, fermentation began as far back as 10,000 BCE. However, it began as an unintentional process. It was believed that microflora already present in dairy products, combined with ideal climate temperatures allowed for the milk to begin the process of fermentation, creating what we now know today as yogurt. 

    While the method was widespread and the cultural impacts of fermentation were major, such as the creation of alcohol, the biochemistry of the process wasn't studied for a long time.  According to  Biochemist Jeanne Garbarino's article for Rockefeller University, it wasn't until the year 1683 that
the science behind fermentation was looked into after the discovery of bacteria. It was through a study performed by Louis Pasteur in 1857 that fermentation was done through the presence of bacteria converting ingredients like sugar into acids, creating the sour tastes fermented foods are attributed with.

It was also this discovery that led to the discovery of the health benefits of fermentation. coproject.org explains that the process creates "good bacteria" in your stomach. The bacteria in our stomachs that process the food we eat receive population boosts through the consumption of these preserved foods. This allows for our food to be easier to digest, while also providing numerous benefits such as more vitamin-b and Omega-3 oils. It was thanks to this discovery that fermentation went from being known not just as a method of preservation, but as a source of healthy food.


    Jumping back to the modern era, the discovery and science of fermentation is still felt to this day. It is thanks to this discovery that we as a society can enjoy pickles and sour kraut. Fermentation has also birthed several branches that would create cheese, alcohol, and even nail polish removers. So, the next time you're enjoying grilled cheese or nachos, thank your ancestors for leaving their milk to spoil. 


(Word Count: 433).



 

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