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NutriPro Simple & Authentic – Fermenting to your health

Tuesday, December 3, 2019

With the shift toward natural, authentic ingredients and processes, there’s a rising interest in traditional preservation methods.

LIVING LEGENDS

 

Fermentation is another ancient way to prevent food from spoiling—but unlike most preservation methods, it purposely introduces bacteria to the food. Using a living culture of friendly micro-organisms, it changes the food into something that tastes different and lasts longer. This method has been used to create many types of fermented foods and beverages around the globe.

 

In some foods, processes like pasteurization, baking, and filtering destroy the organisms responsible for fermentation. However, foods and beverages like kimchi, yogurt, kombucha, and sauerkraut still contain live cultures when we consume them. These beneficial bacteria, known as probiotics, may benefit human health by reducing risk for some acute and chronic diseases and helping maintain a healthy gut.1

 

KOMBUCHA, THE NEW CRAFT DRINK

 

Some restaurants now serve fermented drinks like kombucha on tap, adding to their guests’ experience and increasing their profits.

 

FERMENTED FOOD FROM AROUND THE WORLD

 

Fermentation has been used to create many types of fermented foods and beverages around the globe:

  • Tepache (fermented pineapple) from Mexico
  • Poi (fermented taro) from Hawaii
  • Chicha (fermented grain & fruits) from Latin America
  • Piimä (fermented milk) from Scandinavia
  • Sauerkraut (fermented cabbage) from central Europe
  • Yogurt (fermented milk) from Europe
  • Kefir (fermented milk) from Eastern Europe
  • Garri (fermented cassava) from Nigeria
  • Kvass (fermented rye bread drink) from Eastern Europe
  • Torshi (fermented vegetables) from the Middle East
  • Togwa (fermented maize) from eastern Africa
  • Douchi (fermented black beans) from China
  • Gundruk (fermented leaves) from Nepal
  • Lassi (fermented milk smoothie) from India
  • Kombucha (fermented tea) from Russia, China and Japan
  • Miso (fermented soybean) from Japan 
  • Kimchi (fermented cabbage) from South Korea
  • Tempe (fermented soybean) from Indonesia

 

 

Sources

 

1International Scientific Association for Probiotics and Prebiotics. 2017.