US EditionA Potted History of Fermented Foods, From Pickles to Kimchi
GLOBAL, JUL 21 – Fermentation methods date back 13,000 years and have evolved globally, offering health benefits such as probiotics and vitamin C, researchers say.
4 Articles
4 Articles
The use of waste food production by this technique can have positive effects on healthy eating and from an ecological point of view.
The koji has come out of Japanese, Chinese and Korean cuisine to give flavor to the haute cuisine of the whole world. This colony of different fungi, especially, Aspergillus oryzae, which thrives in cereals and legumes, is being used with other uses beyond the traditional ones that are the manufacture of soy sauce, miso, sochu and sake, among others.
A potted history of fermented foods, from pickles to kimchi
Are you a pro at pickling? How about baking sourdough bread or brewing your own kombucha? If the answer is yes, you've probably picked up on one of the recent trends promoting fermented foods, which promise to boost your gut health and save both you and the planet from the scourge of food waste.
A potted history of fermented foods – from pickles to kimchi
Are you a pro at pickling? How about baking sourdough bread or brewing your own kombucha? If the answer is yes, you’ve probably picked up on one of the recent trends promoting fermented foods, which promise to boost your gut health and save both you and the planet from the scourge of food waste. For the uninitiated, fermented foods include anything that uses bacteria to break down organic matter into a new product. Look around an ordinary kitche…
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