🥬 Fermentation & Health 🥬
Fermentation is a 10,000-year-old food tradition.
Long before refrigeration, people used fermentation to preserve seasonal harvests, improve food safety, and extend shelf life using nothing more than salt.
Modern research suggests fermented foods can support gut microbiome diversity, which strongly links to our overall health. In controlled studies, diets higher in fermented foods have been associated with increased microbial diversity and reduced inflammatory markers.
But fermentation does more than add “good bacteria.” It transforms the food itself. During the process, microbes produce organic acids, B vitamins, bioactive compounds, and short-chain fatty acids. Fermentation can also break down tough plant fibres and reduce anti-nutrients, helping improve digestibility and mineral bioavailability.
Emerging research is exploring links between fermented foods, cardiovascular health, and the gut–brain connection with promising early findings.
And beyond health, fermentation is low-carbon by design.
You don't need any additives, you just need a jar, some veg, and some salt, and some patience.
Use our fermenting guide to make the most of your veg box, and improve your health this spring!