Do you have any questions? We have answers! Basic knowledge for your easy start

An incredible number of different and tasty types of fermented dishes can be produced easily and quickly. Once fermented, the food can be eaten immediately or stored for a long time. Energy is saved, waste is avoided. Regular consumption of fermented food offers enormous health benefits.

Of course! Fermented foods are safer than untreated raw foods. For over 10,000 years, people all over the world have tried to improve their know-how by experimenting with different mixtures and techniques. Unfortunately, modern society has over the past 50 years failed to adapt knowledge and best practices to rapidly changing lifestyles and the latest scientific research. Microjungle is now filling this gap with the development of an innovative fermenter and a range of 100% organic activators that improve the natural fermentation process. Now anyone can enjoy home-made fermented food, health and fun.

Fermentation is not only a method of preserving food, but also a way of creatively changing the consistency and aromas of raw materials. If you experiment with ingredients and spices or vary the duration of fermentation, you will get surprising results. Some international star chefs show how bacteria can be used successfully. In this way, even bland vegetables get an appealing, revitalising note.

Huge amounts of microorganisms live in and on our bodies, in the air or on our food. Fermentation occurs when some of them succeed in penetrating food cells (e.g. carrots) and breaking them to supply themselves with food (usually sugar).

Both during fermentation and rotting, microorganisms break down food cells. The reason why fermented food is safe and healthy for human consumption is that desirable microorganisms transform ingredients into well-tasting and digestible products. On the contrary, rotten or spoiled products are worthless, they taste unpleasant and can even be harmful to health due to the pathogens (harmful microorganisms) they contain.

As soon as the desired microorganisms (spontaneously or as starter cultures) colonize the food, fermentation begins. The rapid multiplication and spread of the good bacteria results in a stable ecosystem, which prevents the entering of pathogenic or harmful germs (competitive exclusion principle). This allows a safe, long storage of the fermented food.

When canning, the microorganisms are killed by heating (cooking or pasteurising).

"Acid preserving" is a way of preserving food in an acid environment. This last can be formed by many microorganisms (i.a. lactic acid bacteria), beneficial for the humen microflora, during fermentation. Food can also be preserved in vinegar, because vinegar is also acidic but it is the product of a special type of monoculture of bacteria (Acetobacter). Unfortunately, today neither the quickly processed and synthetically produced vinegars nor the industrially produced and heat treated pickles contain a health-promoting microflora.