Andrea Kiewel refuses: What is behind the fermentation shock?

Andrea Kiewel refuses: What is behind the fermentation shock?

In the current issue of the ZDF television garden on June 8, 2025, under the motto "Vintage flea market" there was an unusual incident. Moderator Andrea Kiewel (59) refused to try a court of the guest chef Olaf Schnell, which included fermented ingredients. In his cooking segment, Schnell had introduced the preparation of fermented cucumber and carrots as well as a lens salad with sauerkraut to present a healthy and tasty variant to the audience.

Usually the tasting of food is standard on such programs. But Kiewel hesitated and asked: "Do I have to?". Ultimately, she decided not to try the court. This decision raises questions, especially since Kiewel had already expressed that it was not particularly open to healthy eating - a fact that is reinforced by the fact that she has never eaten Kimchi before

fermented food - healthy and versatile

Despite the negative attitude of Kiewel, fermented foods such as sauerkraut and Kimchi are largely known for their health -promoting properties. Fermentation is considered a millennium -old method for keeping food preservation, in which bacteria and fungi play an important role. According to ndr strengthens the immune system, increases nutrient absorption and can even lower the risk of colon cancer.

fermented products are able to increase the variety of intestinal bacteria and improve the immune response. This includes a wide range of foods such as yogurt, cheese, kefir, alcoholic drinks, pickled cucumber, Miso paste, Kombucha and many more. Estimates suggest that up to a third of the daily foods are fermented.

The functions and advantages of fermentation

The lactic acid fermentation that is used in the production of sauerkraut preserves important vitamins and minerals. You need white cabbage, salt and optional spices to produce sauerkraut. The process is relatively simple: the cabbage is cut, mixed with salt, filled into a glass and fermented for several days at room temperature.

Another important aspect of fermentation is that it reduces harmful germs and increases the digestibility of food. Fermented products such as yogurt are often tolerated for people with lactose intolerance, since lactate arises in fermentation. However, these health benefits are perceived differently, and the results can vary depending on the individual state of health.

In a world in which healthy eating is becoming increasingly important, the advantages that fermented foods offer would be a reason for many people to reduce their prejudices - also for Andrea Kiewel. Nevertheless, it remains to be seen whether one day she is ready to take the step and try the taste of Kimchi and other fermented specialties.

For detailed information on the fermentation of food and their health advantages, take a look at the articles from tz.de and aok .