FERMENTED FOODS

 

 

WHAT IS FERMENTING?

 

Fermenting converts carbohydrates to alcohol and organic acids. Microorganisms like yeast are used under anaerobic conditions. The term fermentation refers to the chemical conversion of sugars into ethanol. Products produced include: wine, beer, cider, vinegar, olives, yogurt, bread, cheese, beans, grains, vegetables, fruits, honey, dairy products, fish and meat.

 

TYPES OF FERMENTING

 

Bean-based- Miso, natto, soy sauce, stinky tofu, soybean paste, bean milk, tempeh

 

 

Dough-based- Proofing (baking)

 

 

Grain-based- beer, bread, choujiu, gamju, injera, kvass, makgeo, murri, ogi, sake, sikhye, sourdough, rice wine, malt whiskey, grain whiskey, vodka, boza

 

 

Vegetable-based- kimchi, mixed pickle, sauerkraut, gundruk, tursu

 

 

Fruit-based- wine, vinegar, perry, brady, atchara, coco, burong, asinan, pickling, chocolate, raki

 

 

Honey-based- mead, metheglin

 

 

Dairy-based- cheese, kefir, kumis, shubat, cultured milk, quark, filmolk, skyr, yogurt

 

 

 

Fish-based- bagoong, faseekh, fish sauce, garum, jeotgal, rakfisk, shrimp paste

 

 

Meat-based- chorizo, salami, sucuk, pepperoni, nem, som, moo

 

 

 

BENEFITS OF FERMENTING FOOD

 

Makes food more digestible.

 
Bacteria helps digest foods.

Fermented foods have more nutrients.

 
Fermented foods are high vitamins B and K2.

Full of good bacteria (probiotics).

  
Super high in probiotic organisms.

Helps keep your immune system healthy.

  
80% of your immune system resides in your gut. A healthy gut = a healthy immune system. Adding fermented foods to your diet will help ensure a healthy gut.

Helps curb sugar cravings.

 
Helps elminate sugar cravings.

Lactic acid promotes growth of healthy bacteria in the gut.

 
The lactic acid produced during fermentation helps healthy bacteria already present in your gut to proliferate, which leads to a better gut.

Increases flavor of foods.

 
Fermentation changes and increase food flavors.

 

ADDITIONAL INFORMATION