Micro fermentation - the answer to the most important nutritional questions of our time

Proven further developed and improved

Micro fermentation

Did you know that our ancestors have always fermented any grain, dairy products, many vegetables and legumes and that has always been fermented by milk.

We have been using sourdough, yoghurt cultures, yeasts or mushrooms for the preservation of food for thousands of years, which, as is now known, also reduces anti -nutrients.

The method of micro fermentation we developed provides you with the advantages of classic methods, but in a fraction of the time and also in small portions.

"Finally, I can simply ferment freshly fermented milk and soakers in the shortest possible time instead of waiting for weeks."

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A few hours are usually enough

With the help of our micro fermentation accelerators, you can make milk sewer fermented juices and smoothies, sauerkraut, fermented porridge, legumes, sour cucumbers, rice, pizza dough and much more yourself in a short time.

For example, a sauerkraut only needs around a tenth of the fermentation time compared to conventional procedures.

Benefit twice:

Better nutrient absorption

Phytic acid is located in grain, oil seeds and legumes. It is a natural fabric that serves as a phosphorus and mineral source. However, phytic acid is a problem for humans. Due to its complex -building properties, it binds the minerals recorded with the food in the stomach and intestine, so that they are no longer available to the body. These include calcium, magnesium, zinc and iron. They rush through our digestion.

A high phytin content in food can therefore generate a deficiency in the body in these minerals, for example in the case of a diet with a lot of legumes, especially soy, but also whole grain cereals. Since so -called phytates, the complex of phytine acid and minerals, are heat -resistant in kitchen temperatures, they cannot be eliminated by cooking or baking.

Our ancestors and many primeval peoples instinctively still used watering, clinging and fermenting grain to reduce the content of antinutrative substances. And as modern science now shows, with success.

The micronutrients contained in the grain are much better available for our body by fermentation. In this way, studies have shown that micronutrient availability in fermented rice increases by a factor of 1,000 compared to unfermented rice!*

Less anti -nutrients

Lectins bind themselves to special carbohydrate structures in our body. This enthusiasm for attachment attaches some lectin species to the human intestinal walls, especially the small intestine and can damage them. This can affect the ability to absorb nutrients.
 
Streaming lectins through the body and attaching themselves to other organs, the organism defends itself against it. He attacks the lectins and with them also healthy tissues and organs.

Many lectins can be reduced by cooking. But fermentation is even more effective. Due to a twelve -hour fermentation, most lectins can be made largely harmless. That is why we recommend that everyone to ferment grain and legumes.*

*Poutanen K, Flander L, Katina K .; Sourdough and cereal fermentation in a nutritional perspective. Food microbiol. 2009 OCT; 26 (7): 693-9.

"The method of Millivital Micro fermentation shortens the time from weeks to a few hours to days" shortens for fermentation "

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Simply integrate micronutrient-rich, milk sailed dishes into everyday life with the micro fermentation:

she's fast

Traditional fermentation techniques usually need weeks and months to complete them. The new method of Millivital micro fermentation, on the other hand, usually only needs 12 hours to five days by adding the fermentation accelerator.

It's easy

While the classic fermentation methods require a lot of practice, knowledge and patience, after all, the result is often only seen after weeks or months, the micro fermentation principle is possible for everyone to quickly achieve and enjoy positive results.

She is safe

The Millivital-Micro fermentation accelerator contains a selected mix of various pure breeding cell cultures, which control the fermentation process and exclude unwanted by-products.

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In order to be able to start with a micro fermentation, you need very little:

Fresh ingredients

And of course fresh, delicious ingredients from the most organic cultivation as possible.

Millivital micro fermentation accelerator capsules

The Millivital-Micro fermentation accelerator contains a selected mix of various pure breeding cell cultures, which control the fermentation process and exclude unwanted by-products.

The right vessel

For a short fermentation from 12 hours to one day, a normal glass or rock goods bowl usually sufficient. For recipes that are fermented longer or sensitive to oxygen, we recommend using a Millivital micro fermentation glass with fermentation membrane for an oxygen-free environment. What you need for a container is given in the recipes.

Starter set micro fermentation

consisting of
1 x micro fermentation accelerator
1 x fermentation glass 750 ml with fermentation membrane and lid
1 x book "Cultures for Life" with background information and recipes

Order starter set now



Sample recipes

Succession a few recipes to try out. You can find more recipes and background information in our book "Cultures for Life".

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Micro fermented juices


General instructions:

1) juice all ingredients in a slow juicer or juicer.
2) Pour the finished juice into the micro fermentation glass.
3) Grate 1⁄2 teaspoon of oatmeal in a mortar and add.
4) Pull the micro fermentation accelerator capsules apart, add the content into the glass and stir well with a wooden spoon.
5) Close the glass with the membrane insert.
6) at room temperature (min. 22 ° C) for approx. 12 hours of micro fermentation.

Tip: In times of increased effort, you can add a tablespoon of Millivital Food Synergy Booster for an even greater synergistic effect.

Micro-fermented pizza dough

Preparation time: 20 minutes
Micro fermentation time: 24 hours
Required accessories: Ceramic or glass bowl, transparent film

Ingredients: 500 g spelled, Emmer or Urkorn flour, 1 parcel of Biohefe, 1⁄2 tsp salt, 2 capsules Millivital micro fermentation accelerator

Preparation:

1) Put the flour, yeast and salt in the bowl.
2) Pull the micro fermentation accelerator capsules apart, add content.
3) Gradually add the water and knead for about 10 minutes until a homogeneous, firm dough is created.
4) Cover the bowl airtight with transparent film.
5) Place the bowl in a warm place (min. 22 ° C) and let the dough micro fermentation for 24 hours.
6) Then spread the dough flat on a baking paper lined with baking paper or pizza stone. It is important not to roll out the dough with a rolling pin, otherwise it will no longer open.
7) Top the pizza to taste and bake at 250 ° C for about 10 minutes.

The bookto the Micro fermentation
"Cultures for Life"

- Exciting background information

- Delicious recipes for real power food

- How to make sourdough bread, fermented vegetable creams, etc. yourself

- How you can make classics like pizza, fries or pancakes significantly more digestible