Kimchi, Kombucha: the fermented food trend
As my readers know I like my grapes fermented. But I also enjoy fermented cabbage and even fish, as is the case with fish sauce. Fermented foods and drinks including non-alcoholic fermented drinks, such as kombucha, are becoming increasingly popular. While these products are trending, fermented foods aren’t new. Fermented foods have been around for centuries, and some cases millennia.
While the concept of fermentation of food items, mostly originated as means of preservation, the modern trend is focused on health benefits.
While fermented drinks such as wine or beer, rely on the conversion of sugars into alcohol (and carbon dioxide), and past the French paradox theory, offer little to no health benefits, fermentation of food more often consists of bacteria, commonly lactobacillus, metabolizing sugar to create lactic acid.
The process helps protect the food from fungi and other microbes, and in doing so helps preservation, and finally contributes to foods rich in probiotics which helps with digestion, supporting the health of our immune system, and much more.
Yogurt brands have long advertised the gut healthy nature of probiotics found in this fermented milk product, but there are so many other fermented foods and non-alcoholic liquids out there that can promote good gut health.
On the liquid side drinks such as Kombucha and homemade cider vinegar (it’s super simple to make) are great liquids to enjoy daily, the latter in small quantities. On the dairy side, there is artisanal cheese, probiotic yogurt, naturally soured cream, and crème fraiche. Then there are beanbased options such as miso, tempeh and natto. Finally, you got things like sauerkraut and kimchi. While they are good for you, many of these are also delicious. Kimchi is a spicy and tangy fermented, pickled cabbage dish popular in Asia.
Five fermented flavoured enhancers:
1. Thai Fish Sauce
2. Soy Sauce
3. Gochujang (Korean chili paste)
4. Worcestershire
5. Sherry Vinegar