Dr. Brian Nummer PhD


Page: Fermented Foods

Fermented foods evidence dates back to some of the first writings of man.  Imagine having to cast 200 pounds of clay in place of a piece of paper today.  This is what the ancient Sumerians did around 4000 BC.  What could be so important to write on these 200 pound clay tablets?  Beer recipes of course!   Fermented foods both nourished and protected man over the centuries.  Most fermentations leave more nutrition behind than they found.  And, its far safer to drink wine or beer than water (especially from a water source that also served as the sewer).  Fermentations are a waiver/variance based process under the US FDA model Food Code.  A HACCP plan is needed and should be pre-approved before implementation.

Comments are closed.