Fermenting and Transforming

Fermentation is the transformation and decomposition of organic substances by microorganisms. These include fungi (such as yeasts), bacteria, viruses, algae, and other microscopic organisms – in short, microbes. Some microbes have been “tamed” by humans. In that case, they perform a controlled fermentation. With yeasts, alcohol is produced; with lactic acid bacteria, milk turns into cheese; and with lactic acid bacteria, cabbage is transformed into sauerkraut or kimchi. The bacteria that emerge during fermentation prevent harmful bacteria and fungi from spreading. Thus, beneficial bacterial cultures accumulate mainly in the digestive tract and promote a healthy gut flora. From a gardening perspective, two fermentation processes seem particularly important: humus formation and fermentation as a method for preserving vegetables. Through lactic acid fermentation, it is possible to preserve vegetables. This happens in the simplest possible way. The technical and energy expenditures are very low compared to all other preservation methods. Even more significant than the aforementioned fermentation process for preservation purposes, however, is the fermentation process that microbes perform to turn dead or harvested plant parts into humus. In this process, they release exactly the nutrients that the next generation of plants needs for healthy growth. The great secret of humus is the balance between carbon and nitrogen in the organic matter. When this balance is right, the activity of microorganisms and some larger creatures in the soil not only releases the nutrients that plants feed on, but also forms the immensely important lasting humus, which preserves the soil structure and, ideally, enhances it.