Fermentation is when a food is exposed to bacteria and yeasts either naturally or through the air. It is the bacterial conversion of starches and sugars into lactic acid and acetic acid.
Fermentation was discovered thousands of years ago, before refrigeration, as a form of food preservation.
Common fermented foods are:
Vegetables: sauerkraut, kimchi, pickles.
Soyfoods: miso, tempeh, natto, say sauce.
Dairy: kefir, yogurt, sour cream, buttermilk, cottage cheese.
Beverages: kombucha, rejuvelac.
Fermented food are now seen as super foods for their amazing health benefits.
Fermentation was discovered thousands of years ago, before refrigeration, as a form of food preservation.
Common fermented foods are:
Vegetables: sauerkraut, kimchi, pickles.
Soyfoods: miso, tempeh, natto, say sauce.
Dairy: kefir, yogurt, sour cream, buttermilk, cottage cheese.
Beverages: kombucha, rejuvelac.
Fermented food are now seen as super foods for their amazing health benefits.
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