At the moment I’m doing an internship at Edible Alchemy CoLaboratory, a small Berlin based company that is knee-deep into fermentation. I’m experimenting, learning and testing a lot to develop the best living products that I possibly can. There are already quite a few projects that I’m really happy about, but what are the things that get you excited?
If you could spare two minutes of your time by filling out the survey, it would help me a great deal with future development and hopefully even better end results!
I make various pickled vegetables, beer, wine, mead, and sourdough breads and cakes.
My number one reason is flavor. It is so much better tasting, and the texture is better too. Of course it is better for gut health too. You don't get the enzymes from bacteria from commercial products. These enzymes aid digestion and mineral absorption. Enzymes break down with heat, so all the canned pickles from the supermarket lack them as does pasturized alcohol. But unpasturized beer contains the important amalayse (spelling?) That allows you to digest the long chain proteins in grains.
Is there some deep philosophical explanation for why phenol is the most important ingredient in both picric acid and in sulfonamide? Is it that with great ingredients comes great responsibility?