Eaten Alive: The Rise of Fermented Foods

Author E.A. Bucchianeri said, "Food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection.” How true. And like all good designs, the beauty of food is in its creation.

If you’re an enthusiastic foodie and keep up with the trends, you will know that one ancient culinary practice has recently stolen the global spotlight. Despite being around since 6000 BC, “fermented food” is the latest buzz around town and, in fact, the world. With scientific evidence pointing towards its myriad of health benefits, there is a hive of activity around the topic. From workshops and cookbooks to hotspot restaurants dedicating their master chefs to the pursuit of finding the perfect methodologies, the ancient art of fermented foods is certainly booming.

The how, what and why of fermentation

The art of fermenting foods has its place in almost every culture. Familiar forms of it include products like cheese, yoghurt, sourdough, beer and yes, even chocolate. But with the popularity of Eastern sources on the rise -  like Korean kimchi and Chinese kombucha - people have been inspired to delve more deeply into the mystery of why it's held in such high esteem.

So what is fermented food? Essentially, fermentation is a natural process where microorganisms like yeast and bacteria break down food into acids, gases and alcohol. This not only preserves it but stimulates the growth of probiotics and deepens the flavour, giving it delicious elements of salt, sourness and umami.

Just about any vegetable can be fermented. The trick lies in using the freshest produce, the purest water and letting the bacteria do their thing over time at the ideal temperature. And believe the experts, little nuances make a ginormous difference to the overall results.

It’s a gut feel

Almost 2500 years ago Greek physician, Hippocrates, stated that “all disease begins in the gut” and modern science is starting to uncover the validity of his insight. Fermented foods are now thought to be essential in the preservation of good gut health. Not only do they improve your digestive system, keep you regular, boost your immunity and fight obesity, but they also play a massive role in our mental wellbeing.

For many years depression has been associated with an imbalance in serotonin levels (our happy hormone) and it is a fact that 90% of the body’s serotonin is produced in the gut. This production is deeply influenced by what we eat and the quality of our microbiome, so the bottom line is, whether you love them or not, fermented foods could bring you joy.

Eaten Alive London

With all that potential, our newfound fermentation obsession recently led us to what we believe should become a national treasure. Eaten Alive is a plucky London-based business run by two passionate chefs, Glyn and Pat, who are well on their way to culinary stardom.  

Taking guidance from traditional processes and having played around with loads of dynamic flavours, they produce products jam-packed with vitamins, prebiotics and micronutrients. And discerning restaurants are snaffling them up as fast as their patrons are wolfing them down.

With eye-catching labels, several awards and a variety of mouth-watering kimchi, kraut and hot sauces, they are hell-bent on getting their feel-good gastronomy out to the masses. They’re raw, vegan, unpasteurised - and delicious out of the jar or in a meal. So get gutsy and give them a go – your happy hormones will thank you.