Fermentation is currently on everyone's lips – in health food stores, at the naturopath's, and in nutritional guides. But what exactly is fermentation? Simply explained: Fermentation is a natural metabolic process in which microorganisms such as bacteria, yeasts, or fungi convert sugar, starch, or other organic substances into new compounds – such as acids, gases, or alcohol. What sounds like chemistry is, in reality, one of humanity's oldest methods for making food shelf-stable, more digestible, and more valuable.
Those wondering what fermentation is and why it is in such high demand right now will find the answer in a blend of ancient craft and modern microbiome research.
Sauerkraut, kimchi, yogurt, kefir, miso, or sourdough bread – they all owe their characteristic flavor and special properties to fermentation. And it is precisely this thousands-of-years-old knowledge that is highly relevant again today, because science is increasingly understanding how closely fermentation, the microbiome, and gut health are linked.
Definition of Fermentation
The classic definition of fermentation is: a biochemical process in which microorganisms break down organic substances and convert them into energy-rich compounds with or without the involvement of oxygen. Originally, the term primarily described alcoholic fermentation; today, it is understood more broadly and encompasses lactic acid, acetic acid, and many other types of fermentation.
This definition of fermentation shows: It is a controlled, natural process – not a coincidence or spoilage, but quite the opposite. While undesirable putrefactive bacteria make food unusable, the "good" microorganisms in fermentation ensure that food remains shelf-stable longer, becomes easier to digest, and grows richer in bioactive substances.
What happens during fermentation
Let's imagine a jar of sauerkraut: Lactic acid bacteria, which occur naturally on the cabbage, begin to metabolize the sugar contained within. This produces lactic acid, which creates the typical sour taste and simultaneously creates an environment in which undesirable germs can no longer multiply. That is the core of what happens during fermentation: A natural balance is created that protects food while simultaneously producing new, valuable ingredients.
To understand what happens during fermentation in detail, it is worth looking at several levels on which a food changes over the course of the process:
- Nutrients become more available, because microorganisms break down complex structures in advance
- New bioactive substances like short-chain fatty acids or enzymes are produced
- Tolerance increases, as hard-to-digest components are broken down
- Living microorganisms can, depending on the process, be preserved and support the body on its path toward microbial diversity
This is exactly why fermentation is so valued again today: It combines traditional craft with an effect that modern microbiome research is increasingly able to prove – a diverse, active microbiome is considered an important foundation for digestion, the immune system, and general well-being.
Fermentation as a bridge between tradition and science
Whether kimchi in Korea, sauerkraut in Germany, or kombucha in East Asia: fermentation can be found in almost every food culture – long before anyone knew what a microbiome even was. Today, we can combine this wealth of experience with scientific findings and better understand why fermented foods have had a firm place on our plates for generations.
Fermentation at Dr. Niedermaier
At Dr. Niedermaier, fermentation is not a trend, but has been the heart of the corporate philosophy for decades. Regulatessenz® is created through the patented cascade fermentation, in which 12 carefully selected natural ingredients such as fruits, nuts, and vegetables are fermented three times over six weeks. This breaks down the nutrients contained into particularly small building blocks that can support the absorption and utilization of the included micronutrients. Regulatessenz® forms the basis of Dr. Niedermaier's products and combines a traditional fermentation process with decades of experience and continuous scientific development.
Conclusion
Fermentation is a thousands-of-years-old natural process in which microorganisms make food more shelf-stable, digestible, and nutritious. Anyone who wants to understand what really happens during fermentation will quickly realize: It is not a complicated laboratory procedure, but applied natural knowledge – and it is precisely this knowledge that Dr. Niedermaier has been utilizing for decades.
