Regenerative Labs & Exhibits
Fermentation Station
From kombucha to kimchi humans have always loved fermentation! Often overlooked are the positive environmental outcomes related to fermentation. Adding fermented products to soil can increase soil fertility and the microbiological community. We hope to highlight these benefits and train people in best practices so we can continue to appreciate and grow fermentation in our lives.
Earth's soil and our bodies have more in common than you might think!
Fermentation is the chemical breakdown by bacteria, yeasts, and other microorganisms. Within our bodies, fermentation helps to promote a healthy balance of microorganisms in the digestive system. Fermented foods contain probiotics which support digestion, enhance the immune system, and improve nutrient microbiome. By breaking down complex carbohydrates, proteins, fermentation allows our bodies to easy digest and absorb them while also releasing nutrients like B vitamins that otherwise would remain inaccessible
Similar to our bodies, fermentation is beneficial for the soil microbiome, which contains bacteria, fungi, protozoa, and other microorganisms. Fermentation helps break down organic matter from plants and animals that is in the soil. Microorganisms use this organic matter to convert complex compounds into simpler forms to be better absorbed by plants. This process also releases nutrients, such as nitrogen, phosphorus, and potassium for plant consumption.
We hope to expand on this learning and show how fermentation is useful to increase nutrient consumption across multiple domains. From brewing kombucha to utilizing Bokashi (a process to convert food waste into a soil amendment), there are many ways to have fun with fermentation at REAP.
Where we are now
Our Fermentation Station is currently in the early development stage. We welcome sharing our vision and ideas with you as a community member, contributor, or possible partner. To learn more about how to contribute, check out our Get Involved tab and our Partners page.
