Fermentation, Transformation, Culture
“Civilization implies the coexistence of cultures offering among themselves the maximum diversity.”
Food is the primary fact of human culture. The transformation of raw foods enabled the development of human intelligence and culture as we know it, and the rituals of preparing and sharing food are embedded in our psyche. Fermentation and its transformations helped us view our world differently, and is a powerful metaphor for understanding ourselves and each other. At the same time, food is profoundly mundane and quotidian: it is common to all human experience. We all have to eat.
The word “culture” itself is embedded in our language meaning literally “agriculture, cultivation” and figuratively “learning, honoring, traditions” -- all those senses survive today and can be found in the practice of fermentation. Fermentation culture is diversity culture: anyone can practice fermentation, and every fermenter’s result will be different, every time: diversity is both inevitable and essential.
If Food is Culture, then Cultured Food is one its highest expressions. Through tradition, skill and patience, it transforms raw food with microbial cultures into something that continues to live and support our life. We know that living fermented foods reinforce our health and mirror the microbiome of our bodies: by conservative estimates, we have in our bodies at least as many bacteria as human cells, and compelling science indicates that very diversity is critical for our physical and mental health.
We are social animals, and our health is linked to our social connections: one of the most difficult challenges of the pandemic was physical isolation. Moreover, events of the past years have highlighted the negative effects of cultural isolation. It is all the more important that we hold on to these key elements of Culture and Diversity, both macro and micro. People around the world have responded to these times in beautiful, human ways, displaying an increase in creativity and compassion while learning to stay connected under tough circumstances.
At Iggy’s, we are reminded of those connections every day. To make our Beet Kvass, we begin with some of the most basic elements of life on earth: water, salt, warmth, and oxygen. We treasure the beets we use, and the relationships with the farmers who grow them - they build on centuries of tradition, knowledge, and skill. Conscious of the deep value of these things, we apply our labor and attention.
image credit: Matthew St. Carrell
Working in collaboration with the beneficial bacteria already present, we nurture the growing culture through the careful manipulation of those basic elements. We favor an approach that encourages the culture and its diversity. The resulting liquid is powerfully alive and flavorful, thanks to this diverse, cultural exchange between humans and nature. In the cyclical nature of ferments, some of the liquid is saved to become a “mother” or starter for the next batch, encouraging both continuity and a healthy diversity of cultures.
We at Iggy’s invite you to try our fermented beverages, and to experience fermentation yourself for the joy of exploring this collaborative, cultural transformation.
