A tried and tested method in a contemporary developed
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Proven further developed and improved
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.
Proven further developed and improved
Advantages of micro fermentation
Traditional fermentation techniques usually need weeks and months to complete them. The new method of Millivital micro fermentation on the other hand, by the addition of the fermentation accelerator, only requires only 12 hours to five days.
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 achieve positive results quickly And to enjoy.
She is safe
The Millivital-Micro fermentation accelerator contains a selected mixture of various pure breeding cell cultures, which control and control the fermentation process Exclude unwanted by -products.
"Finally, I can simply ferment freshly fermented milk and soakers in the shortest possible time instead of waiting for weeks."
Fermentation in no time
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.
Advantages of fermented food:
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.
In order to be able to start with a micro fermentation, you need very little:
Micro fermentation accelerator
the Millivital micro fermentation accelerator Contain a selected mix of various pure breeding cell cultures that control the fermentation process and exclude unwanted by-products.
So that histamine -sensitive people also enjoy fermented foods and their health advantages, we have the product especially for you Millivital Hista-Protect developed. Hista-Protect contains, among other things, the cultures bifidobacterium infantis and bifidobacterium longum, which have a histamine-lowering effect and are therefore recommended for histamine intolerance. Certain complementary ingredients can also further lower the histamine content in fermented foods. The following spices, not heated, have a histamine -reducing effect: curcuma, ginger, garlic, thyme, red pepper, black pepper and salt. The vitamin C in oranges and lemons also lowers the histamine, they can be fermented very well.
The ideal glass for your
After some experimenting with a wide variety of fermentation containers, we have designed a glass that is specially tailored to the needs of micro fermentation.
The special features of the Millivital micro fermentation glass are:
A small container size of 1 liter. Nobody likes to insert sauerkraut today and then eat all winter. Let alone wait for weeks until it is finished and regularly monitor the fermentation beforehand. Small quantities are simply more practical for our purposes today and allow a change from a wide variety of fermented foods.
Lactobacilli need an oxygen -free environment to feel comfortable and multiply. This is particularly important in the first three to five days of micro fermentation. Food also spoils much faster when you come into contact with oxygen. This is best to guarantee by covering the food in a closed container completely with water and only a little space remains between the lid and water. However, carbon dioxide also arises in the course of the fermentation. The glass must therefore also escape the gas, otherwise it would burst. The micro fermentation glass of Millivital was specially with a Fermentation membrane fitted. It allows the carbon dioxide to escape in a controlled manner, but does not penetrate oxygen.
In many books, it is still recommended to occasionally raise the lid and see if the food is already fully fermented. In the case of recipes with a longer fermentation period, we strongly advise against the first four days, as it is essential that the microorganisms can develop completely without oxygen in this phase. Some foods swim in the water. In contact with oxygen, this can lead to a ruin of the food over time. So that the food does not swim to the surface and thus get in touch with oxygen, you can use the associated glass weight to be prevented from swimming.
Mix several natural foods
The more varied our food is put together, the more different secondary plant substances, vitamins and minerals we absorb. How important this is for us has it Food synergy research shown in recent decades. Because there are often positive interactions and mutual reinforcements between food. The variety of fresh foods is significantly more important than the amount. We therefore always recommend combining several different natural foods. These can be different types of fruit or different vegetables and herbs.
Biological foods are an advantage for good fermentation. Because, in themselves and on their surface, they usually contain significantly more microorganisms, which are mostly destroyed by herbicides and fungicides in conventional cultivation, so they offer more potential for quick, good fermentation. In addition, fewer microorganisms always mean fewer micronutrients in the food themselves, since they are responsible for their production.
"The method of Millivital Micro fermentation shortens the time from weeks to a few hours to days" shortens for fermentation "
Starter set micro fermentation
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
Simply integrate micronutrient-rich, milk-soaked dishes into everyday life with the micro fermentation
Succession a few recipes to try out. You can find more recipes and background information in our book "Cultures for Life".
Micro fermented juices
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) Add the micro fermentation accelerator, 2 measuring spoons per liter, in 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 urban flour, 1 parcel of Biohefe, 1⁄2 tsp salt, 2 measuring spoon Millivital MICRO fermentation accelerator
1) Put the flour, yeast and salt in the bowl.
2) Add the micro fermentation accelerator.
3) Gradually add the water and knead for about 10 minutes until a homogeneous, firm dough is created.
4) Cover the bowl with transparent film airtight.
5) Place the bowl in a warm place (min. 22 ° C) and 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 book on 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
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