Youre one of the first people to receive a box from We Ferment. I hope it survived the journey, the jars are intact and you are enjoying the ferments. If you do, please tell your friends.
Continue reading Our letter to the first 100 customers
We Ferment respects and honours the family of microbes – the Lactobacillus genus of bacteria – that make our funky ferments possible. The naturally fermented products that we sell are never pasteurised, canned or otherwise processed in any way to maximise shelf life. This food is very much alive.
We prefer this natural process over pickling with vinegar mostly for the complex flavours that fruit and vegetables develop when undergoing natural fermentation. When microbes eat sugars and starches they produce lactic acid as a by-product and a myriad of other compounds that impart a unique, zingy and funky flavour that we can?t get enough of!
We are also very excited about recent scientific interest in the ?human microbiome? and how the foods we eat impact the composition of our gut bacteria. There are many times more bacterial cells in the human body than human cells, roughly 100 trillion microbes representing as many as 5,000 different species and weighing approximately 2 kilograms (source).
Current scientific understanding of these microorganisms that inhabit us, sometimes called our second genome (source), is still very much in its infancy. There are exciting times ahead that will reveal therapeutic, medicinal implications of eating fermented foods. We aim to share these findings with you as they are published by reputable sources. More on this initiative.
As we grow, we will strive to support the food artisans that have 100% traceability of every fruit, vegetable, spice and grain of salt in their ferments. We’re also building our very own 100% electric fleet so we can get your supply of ferments to your door without releasing any more carbon into the atmosphere. This is our ambition and you can help accelerate this vision by becoming a Founders Club member.
We’re working hard to build a better food business. One that celebrates local produce. The Farmers and Growers. The food Artisans. And the rod-shaped, carb loving bacteria of the Lactobacillaceae family.
Thank you for reading this. I hope it doesn’t sound too wanky. It is sincere.
Alex Blogu, We Ferment founder