Fermentation food. A savory yogurt based beverage dosa. It is a staple food in many parts of india. The drink is often flavored with herbs or fruit. Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganismsyeasts or bacteriaunder anaerobic conditions.
For instance cheese curd is an excellent source of both probiotics and vitamin k2. Yogurt and fermented dairy play an important role in indian cuisine. A fermented food recipe may call specifically for salt salt and whey or a starter culture. Many different seasonal vegetables may be fermented to prolong how long they are edible such as asparagus beets cabbage carrots cilantro fennel root anise garlic green beans etc.
One can barely walk down the street these days without tripping over a diy sauerkrauter cheesemaker home brewer or pickler. Fermented foods are. Consuming traditionally fermented foods provide you a number of benefits including. Raw pickles much like sauerkraut are a great introduction to fermented foods.
Kefir is produced by microbial activity of kefir grains which have a relatively stable and specific balance of lactic acid bacteria and yeast. This process preserves the food and creates beneficial enzymes b vitamins omega 3 fatty acids and various strains of probiotics. The science of fermentation is known as zymology or zymurgy. A fermented crepe or pancake made from rice batter and black lentils.
Why a fermented food list. More everyday foods than you think are fermented. Kefir is a unique cultured dairy product due to combined lactic acid and alcoholic fermentation of lactose in milk. Pickles made by lacto fermentation are a delicious snack that aid digestion and support a strong immune system.
A vegetarian food item made with a fermented batter derived from rice and chickpea splits. A thick bean paste that includes fermentation in its preparation doogh. Fermented foods are often combined with anti inflammatory herbs and spices like turmeric cumin fennel ginger cardamom coriander cinnamon clove rock salt mint black pepper and oregano. A tiny amount of alcohol is sometimes produced during fermentationusually less than 05 percent alcohol by volume.
However some kombuchas have been found to contain up to 2 or 3 percent alcohol. Fermentation usually implies that the action of microorganisms is desired.