The art of fermenting food is not a new concept. Several cultures around the world ferment different types of food. This age-old preservation technique enhances the nutritional profile of ingredients in the food that is fermented.
Fermenting converts sugars – glucose, fructose and sucrose – into cellular energy and a metabolic by-product called lactic acid. Lactic acid improves the micronutrient profile of foods, thus fermented foods are full of probiotics, enzymes, vitamins and minerals.
Some popular fermented foods are yogurt, whey, kefir, kombucha, sauerkraut, pickles, miso, tempeh, nattō, kimchi and so on.
Besides the fact that fermented foods taste great, they are also healthy for your mind and body. Fermenting also extends the shelf life of foods.