5 fermented foods we ❤️
6 including Kombucha
Fermented foods are bubbling up in popularity thanks to an increasing awareness of gut health.
Research suggests the balance of bacteria in our gastrointestinal systems plays a vital role in more than just digestion. The micro biome of our GI tract contains around ten times the amount of DNA as our own cells do and is referred to as our second brain. It produces enzymes and hormones that are essential to good health, but when it is out of whack due to poor dietary choices, vitality, mood and immunity to disease take a big hit. Fermented foods are one of the missing ingredients in the modern diet and are a primary weapon in the fight to restore balance and health to the GI tract.
But the main reason to eat fermented foods isn't your micro biome — it's flavour. In fact, fermentation is probably the reason many of our favourite foods are……favourites :)
We're just beginning to discover the microbial benefits fermented foods have to offer. What we do know is that fermentation makes food taste more. As Amanda Feifer writes in Ferment Your Vegetables, fermentation gives us "flavours that taste like nothing else, flavours that can't be replicated by chemical additives or the addition of vinegar and spices."
If you love the taste of your sourdough bread, you can thank the lactobacillus bacteria. Although those microbes are not likely to be living by the time you eat the bread (due to the high temperatures of the oven), the fermentation process is responsible for both its springy texture and its hearty tang.
All yeast breads, not just sourdough, involve fermentation. The difference is that other breads undergo yeast fermentation only, while sourdough involves both yeast and bacteria fermentation.
We wouldn't have wine, beer or whisky without yeast fermentation. Yeast is the agent that converts sugar into alcohol.
Most wine is fermented using cultivated yeast (yeast strains that are bred for certain purposes, like winemaking), but lately we're seeing a lot more wild fermentation, which makes use of the natural yeasts that exist in the environment. The latter process takes longer, which means more contact with the grape skins, which generally yields wines with more character, greater body and bolder fruit notes.
There are some exceptions but for the most part wine's favourite companion is cheese! Yep, that funky flavour comes from fermentation.
For anyone who is lactose intolerant — fermentation, which converts lactose to lactic acid, makes some cheeses lactose-free.
Did you know that this sweet treat is actually fermented?
Fermentation plays a vital role in creating and locking in that chocolate taste we all know and love. The process removes tannins, making the beans less astringent to let other flavours shine through and usually takes about a week. Read more here
Yes - your morning java jolt is also born of fermentation, breaking down sugars, producing acid that gives your "small, medium or large" its depth and complexity of flavour.
Add a teaspoon of grass-fed butter or organic coconut oil with some fresh (organic) cream and you have a Bulletproof coffee :)
We thought you might like to know that these healthy, fermented foods are part of our everyday life anyway without us knowing so we added this page for reference purposes :-)
NOTE: Kombucha is a functional food product not intended to diagnose, treat, cure or prevent any illness or disease.