by Mag. Barbara Herscovici, MBA

Nutrition expert

„High Mood Food“

Lacto-fermentation has been used for centuries by many cultures to preserve perishable goods, making fruits and vegetables available year-round. In fact, archaeological evidence suggests that intentional fermentation has been common practice for nearly 10,000 years. With the advent of modern food processing, this practice fell out of fashion. Instead of the lengthy process of fermentation, time-saving preservation through vinegar, canning and freezing was introduced.

In the last decade, a “grassroots movement” has helped change the way we look at our food and our connection to where it comes from and how it is processed. It has also helped to rediscover many ancient preparation techniques – techniques we use at High Mood Food, such as sprouting and fermenting.