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Our Fermented History
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Dr. Julia Skinner, Author, Our Fermented History & Founder of Root, A Fermented Company
How did fermentation help we-the-people survive and prosper?
10,000 years after brewing up our first batch of beer, we are only now coming to realize how thoroughly those little bubble-making bacteria have infused themselves into our lives.
In fact, we can now look at ourselves in the mirror and say good morning to the trillions of microorganisams that we now know live in and on our body. And we all now know, that each and every one of is a walking, talking Amazon jungle of life.
Was it always such, even back there 10 milleniums ago? Or did we build this relationship up over time?
If we think about it, our most enduring relationship with bacteria has been through the deliberate fermentation of our food and drink. The encouragement and management of those tiny little critters is how we make bread, cheese, yogurt, vinegar, sauerkraut, soy sauce, and oh yes… wine and beer.
All of the fermented foods and drinks we consume, and all of the trillions of microbes that live in and on us, lead us to ask:
How did fermentation help us survive and prosper?
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