Wild Fermentation

Wild fermentation is a natural process where microorganisms like yeasts and bacteria, found in the environment, transform ingredients such as grains, fruits, or vegetables into fermented products. Instead of adding commercial cultures, these microorganisms from the surroundings initiate fermentation, producing flavors, carbonation, and probiotics. This method is traditional and relies on the natural microbial diversity present in the environment, resulting in unique and complex products like sourdough bread, kombucha, or certain types of beer and wine. Wild fermentation emphasizes natural microbial life, often creating richer, more nuanced flavors compared to controlled fermentations.