Fermented foods have long been staples in human diets for thousands of years. Beyond protecting the food supply, they offer tremendous nutritional and healthful benefits. Kimchi and sauerkraut are some of the best-known examples of fermented foods. They are both equally renowned for their impressive probiotic levels and their abundance in vitamin C. This article looks back at the historical importance of different fermented foods, following their holistic journeys and adaptations through cultures.
Our trip starts far in the past with communities who established the foundations for our current fermentation traditions. Archaeological evidence indicates that almost 10,000 years ago, Mesolithic residents of what is now Sweden were practicing fish fermentation. Archaeologists trace the origin of beer to the Natufian culture in the Levant, who are believed to have fermented grain into beer roughly 13,000 years ago. This find underscores the ancient human affinity for fermentation.
The Global Influence of Fermented Fish Sauces
Fish sauces have played important roles in culinary traditions from Asia to Europe. In addition to salt, in the ancient world garum played an important role as a valuable bulk commodity. This powerful condiment once achieved its intense flavor through the blood and entrails of mackerel, delicately salt-fermented over two months. Garum was enormously fashionable with the Roman elite, who had it sent all the way from Spain to Britain. Its popularity is a testament to how far people were willing to improve the taste of their food.
Colonialism was a key factor in the introduction of fermented fish sauces outside of their native environments. South Asian fish sauce, known as kê-chiap, and soy sauce traveled to Europe. Together, they transformed European cuisines with their novel and extraordinary flavors. Beyond their use in historic American meals, these culinary practices laid the groundwork for many new culinary practices, which persistently shape and inspire today’s cooking.
The Evolution of Kimchi and Sauerkraut
Kimchi and sauerkraut should serve as two of the most familiar examples of fermented veggies. The German term “sauerkraut” first appeared in the 16th century. By the 1600’s, it was firmly established as a German food staple. With sauerkraut – which is mostly cabbage – you get some serious probiotic bang for your buck. Consumers like it as a fresh vegetable side dish, or use it in complex recipes.
As in Korea, these methods of kimchi preservation can be traced back as far as the 13th century, first using turnips. The radish and cabbage varieties became most prevalent during the 16th century, particularly after the arrival of chili peppers. Today, kimchi has grown to become a fixture of any Korean household, famed for its savory taste and health benefits. Kefir is rich in both vitamins and probiotics, which help to improve your gut health. It’s important to keep in mind that, like most health fads, this fermented milk drink is no panacea for health woes.
The traditional, long-standing fermentation process employed for these vegetables adds not just flavor and shelf life, but superior nutrition as well. Probiotics found in kimchi and sauerkraut support gut health, which advocates like epidemiologist Tim Spector emphasize as essential for overall well-being.
The Cultural Significance of Fermented Foods
Fermented foods have played significant social roles and cultural purposes over the course of history. They provided sustenance at a time when access to fresh fruits and vegetables was limited. Moreover, they helped build community relationships by cooking and eating together. Every culture has different unique fermentation practices that showcase their agricultural practices and dietary needs.
For instance, during the Zhou dynasty in China—about 3,000 years ago—people already had a taste for pickled gourds. This just goes to show how much a part of daily life fermentation was even then. Around 9000 years ago in Jiahu, Northern China, people were fermenting a concoction of rice, honey, and fruit. In the process, this laid the course for other pioneering styles of wine. These practices remind us that fermentation and preservation are global practices. They further highlight its history in supporting health across times and cultures.