Fermentation makes foods more nutritious and adds a tasty twist to your choice of food. Microscopic bacteria transform food and produce vital vitamins and minerals in the process.
Ancient recipes in different cultures used to secure the availability of food throughout the year through the process of fermentation.
Our ancestors didn’t have the luxury of fridges back in the day so fermenting food meant that it could be stored and eaten months later without “going off”.
Fermented foods feed our microbiome and help promote and sustain vitality.
The microbiome is the collection of microbes or microorganisms that inhabit an environment, creating a sort of “mini-ecosystem”.
Our human microbiome is made up of communities of symbiotic, commensal and pathogenic bacteria (along with fungi and viruses) all of which call our bodies home.
Current scientific research on the microbiome and diet is proving what folklore has always known: Fermented foods help people stay healthy.
Stay healthy with High’s 5 K-a-day
Kraut, Kimchi, Kefir, Kombucha and ancient grain Sourdough breads Kamut and Khorasan.