Fermented Mushrooms
The power of fermented mushrooms

As long as people have been preserving their food, fermentation offers a valuable way to extend the palatability, shelf life and nutritional value of food. Fermentation has been part of traditional diets and ancient medicine for more than 3,000 years, including in traditional Chinese medicine (TCM), Ayurvedic and shamanic cultures, and offers many therapeutic benefits. Living Nutrition’s fermented mushrooms are of controlled organic quality!

 
Why ferment mushrooms?
Around the world, cultures have valued the traditional art of fermentation, not only for its practical benefits for food preservation, but also for its value for fertility, vitality and longevity. In West Africa, tribes in Benin gave fermented baobab (mutchayan) to their warriors for protection. During the Inca Empire, in Latin America, a fermented corn drink called “chicha” was historically reserved for sacred rituals and important ceremonies. Now that fermentation is both a science and an art, we know why these foods were considered so special: through its powerful enzymes and microbial action, fermentation can not only increase the nutrient density of foods, but also produce powerful compounds that benefit human health. Tip! With the Pickle press it is very easy to ferment fruits and vegetables yourself.