There are certain stereotypes about each food category and fermented foods are no different than the rest. And as with any stereotype, some people will take it very seriously and believe they are true on any occasion. I know people that will not eat fermented foods, especially the ones made at home because they don’t believe it’s safe for consumption. They will not want to even try.

As with any food preparation and processing, some steps need to be taken to ensure the safety of food. Whether it be on an industrial scale or you are processing food at home food safety needs to be taken seriously. Still, there are some negative aspects of fermented foods that will prevent people from eating them or even prevent them from trying to make them in their own homes.

Fermented foods are smelly

This is the number one comment I receive from people when they first try any fermented food. Be it a drink like a kombucha or food like sauerkraut they will pinch their nose almost in pain. The truth is that fermented food and beverages have a specific smell. During the fermentation process, the acidity of the food and beverage will increase as the bacteria and yeast are doing their jobs.

But the smell of the food should not be rancid or smell like bad eggs. The proper and correct smell of fermented food and beverages should not be strong and each fermented food item should have its distinct smell. And with time you will get used to it and start to enjoy it.

Fermented foods are not safe

Some people believe that since fermented foods and drinks are not pasteurized nor sterilized they are not safe for consumption. There is a belief that there could still be some harmful bacteria left over during the fermentation process that could potentially cause a health concern. They are especially concerned about food poisoning with E. Coli or botulism. This is also another stereotype. Not all food needs to be pasteurized or sterilized to be safe.

Thanks to lactic acid which kills harmful bacteria during fermentation fermented foods are arguably among the safest foods that humans eat. But if critical errors are made, there is the risk of food safety hazards. There was a case of a person getting lead poisoning when making kombucha because they made the drink in a ceramic pot that had a lead glaze over it. So it is always suggested to use glass containers to avoid any contamination.

Home fermentations are safe because of various reasons. One of them is because fermentations create a highly acidic environment that kills all harmful bacteria. The fermentation that involves food is often salted which is another ingredient that will stop any harmful microorganisms to contaminate the food. And fermentation if it’s done right and according to the recipe is a safe and healthy product to eat.

Fermented foods could be infested with mold

If you have ever witnessed a fermentation process then you are aware of the fact that there could be some white film or residue appearing on the top of the fermentation jar during the process. This residue comes from the leftover bacteria and yeast and can be easy to remove from the top. It’s a sign that the fermentation has been successful and it’s not a reason for concern.

But when that residue is black or any other color there could be mold in your fermented foods. Mold will appear in most cases when proper hygiene and sanitation standards have not been followed. That means you have to wash your hands, wash and sanitize any containers and utensils used for fermentation and make sure that the temperature range during the fermentation process is correct. That’s why it’s so important to make sure that the salt ratio is according to the recipe as well as food preparation. Food should be cut into small pieces so the fermentation process can start faster and in full swing. Also, make sure you give it enough time for the process to complete. If you take all these precautions into consideration there shouldn’t be any mold growing in your fermented foods. But in case there is then the only way to get rid of it is to throw everything away.

Fermented foods could give you stomach problems

I had so many friends telling me that they had stomach problems after trying kombucha for the first time. When you ingest fermented foods you are ingesting millions of probiotics that are important for your gut health. And if your body is used to processed foods then of course there will be some changes happening in your intestines that will cause you to get rid of the bad bacteria that have been living there for quite a while. That is why when you start eating fermented foods or beverages it’s very important to take it slow.

Fermented foods and drinks are high in acidity and people that are sensitive to acid should also take it very slowly in eating it. Some people will suggest that it’s easier to just take probiotics in pills but the number of probiotics in fermented foods is much higher so its healthier. But still, if you have any intolerance or experience any discomfort you should stop eating fermented foods especially if you never had any discomfort before. Especially if you experience any headaches, migraines, fatigue, or runny nose. Because fermented foods are high in histamines so people who have histamine intolerance should be very careful in consuming them.

Fermented foods cause stomach cancer

There has been plenty of research on the connection between stomach cancer and the large consumption of kimchi and soya pastes. They are both very popular fermented foods in Asian countries. The same connection was detected with smoked fish and pickled food. What all these foods have in common is a high sodium intake. Both fermented kimchi and soya are made using high amounts of salt as a part of the brine. But it is not actually salt that causes cancer.

Scientists are still not conclusive in their findings and they all agree that high sodium intake is not the cause of cancer but it is also not healthy for the human body. For people who have problems with stomach ulcers, genetic predispositions for cancer in the family, or just have a sensitive digestive system we would always suggest sticking to low sodium fermented foods like yogurts and kefirs which will actually help them prevent these conditions. Have in mind that in the preparation of kimchi other spices are being used and any of them could cause stomach problems if you have them. If you want to be on the side of caution you can skip these foods and concentrate on other delicious fermented delicacies which will provide all the health benefits. But like with anything in life we all have to take things in moderation. So start slow and see what works for you.

Fermented foods can make you immune to antibiotics

One of the hot topics in modern medicine is the unavoidable cases of people becoming immune to certain types of antibiotics. The source of the immunity is still not certain. But certainly, it could be connected to the overuse of antibiotics in modern medicine. This makes the health professionals extremely concerned because the selection of available antibiotics is getting less and less.

Often when patients are prescribed antibiotics they are also encouraged to consume probiotics. Modern medicine has come to realize the positive uses of probiotics. They help heal certain digestive conditions such as diarrhea, migraines, and even depression. In some conditions use of probiotics could be sufficient enough to cure such conditions without the use of antibiotics.

The most common bacteria strains used in fermented foods are Lactobacillus and they are not being connected in any way to interfere with the antibiotic’s efficiency. Probiotics actually strengthen our immune systems which lower the risk of infections and use of antibiotics in patients who have been consuming probiotics in fermented foods such as yogurt, kefir, and kombucha. So they will not make you immune to antibiotics. They can actually make you stronger and less likely to come into a situation where you will have to consume any antibiotics at all.