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.