Before probiotics became popular in the microbial world, several cultures across the globe and throughout history have always loved fermented foods. 

The practice of fermenting dates back to 10,000 BCE. It’s one of the oldest practices in human history and has gained popularity due to its numerous advantages. Several centuries back, fermentation was used for preserving milk from cattle, goats, sheep and camels. 

7,000 BCE
The ancient Chinese civilization used fermented products for brewing. From 3,500 to 300 BCE, ancient Egyptians came up with yeast in dough fermentation techniques for making leavening bread. 

2000 BCE
Pickled cucumbers were discovered in Tigris valley – modern day Iraq – while vegetable fermentation, championed by ancient Chinese culture, came 1700 years later.

500 BCE
Moldy soybean curds were used as antibiotic treatment by the Chinese. 

200 BCE
The ancient Chinese civilization started fermenting tea leaves. Cereal-legume fermentation became popular in 500 to 1,000 AD. 

1856
Louis Pasteur discovered that fermentation requires live cells. Ellie Metchnikoff discovered the bacterial strain in fermented milk.

 
1970 till date 
The production of probiotics gained momentum and has contributed immensely to human health. This era also saw the global acceptance and consumption of fermented foods. 

We hope you enjoyed that whistle stop history lesson on fermentation. Why not discover the process and taste of Water Kefir with this weeks special!