Fermentation is the conversion of organic matter by microorganisms. It is frequently used for food production and preservation: beer, wine, yogurt, cheese and sauerkraut are particularly well-known. But also tea, cocoa, coffee and tobacco are refined by microbes and this is what makes them really tasty. Also, there are thousands of other recipes and regional variations from sourdough to kimchi, kefir, kombucha and even fermented fish.

For industrial production, microorganisms are being used on an ever-larger scale: After the breweries, manufacturers of biogas and ethanol as fuel are probably the largest fermentation industry. But also basic chemicals and medicines are increasingly being produced by bacteria and yeasts.

For us, fermentation is first and foremost a very direct and tasty way to get closer to microbial life... Thats why we want to give our little friends a nice home - in various jars as well as in our bellies.

If you would like to learn more, please write to fermentation@mikrobiomik.org