History and culture of fermentation

Fermentation is one of humanity's oldest cultural achievements. Long before refrigerators, cans, or pasteurization existed, the targeted use of microorganisms was a way to preserve food and increase its digestibility. What began as a coincidence has, over millennia, become a conscious practice, a craft, and a cultural identity.

Fermentation as the origin of culinary civilization

Archaeological finds show that fermented beverages were already being produced in China over 9,000 years ago. In Mesopotamia, yeast was used early on to make beer, while the Egyptians developed sourdough bread and refined grains through fermentation. The production of sour milk, cheese, soy sauce, and fish sauce also has a history spanning thousands of years. In almost every region of the world, independent fermentation traditions have developed, adapted to climate, raw materials, and cultural needs.

In Korea, kimchi became an integral part of the diet and society, with over 150 documented variations. In Japan, fermentation is closely associated with shōyu, miso, and natto. In Africa, fermented millet and cassava products characterize the basic diet. In Central Europe, sauerkraut, bread drink, and fermented dairy products emerged. This diversity demonstrates that fermentation is not merely a technological process, but was and remains deeply embedded in the social fabric.

Cultural knowledge and microbial memory

Fermentation techniques were not documented in books, but were passed down through practical experience. They were based on smell, taste, observation, and intuition. Over many generations, a deep empirical knowledge developed that can now be scientifically verified. However, this knowledge was lost in many places, displaced by industrial standardization and sterile preservation.

The rediscovery of fermentation is therefore also a cultural act. Fermenters today are building on ancient knowledge and carrying it into a new era. The microbes we cultivate are carriers of history. They embody regional identity, biodiversity, and living sustainability. A jar of sauerkraut contains not only vitamin C, but also a living memory.

Globalization, loss and renaissance

In the 20th century, traditional fermentation came under pressure in many countries. Cold chains, pasteurization, and industrially manufactured foods replaced these slow processes. Taste became standardized, and variety was lost. At the same time, the proportion of highly processed products with low nutritional value increased. Today, we can see that this had health and environmental consequences.

The current renaissance of fermentation is a conscious countermovement. It's characterized by small manufacturers, scientists, gardeners, chefs, and activists who are putting the microbiome back at the center. It's not just about nostalgia, but about transformation. Fermented products combine ancient knowledge with new demands for health, climate protection, and self-efficacy.

Conclusion

Fermentation is cultural history in the truest sense. It connects people across generations and continents. It demonstrates how closely nutrition, ecology, and social identity are intertwined. In the SchmatzGut kitchen, we understand fermentation as a craft with a long history, as knowledge with a future, and as an invitation to rediscover taste and life.