Fermented foods

Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation. Fermentation is an anaerobic process in which microorganisms like yeast and bacteria break down food components (e.g. sugars such as glucose) into other products (e.g. organic acids, gases, or alcohol).

History

The practice of fermentation is believed to have been started by ancient civilizations. It was a method used to preserve foods, enhance their shelf life, and improve their taste. The earliest evidence of fermentation dates back to around 7000 to 6600 BC in the ancient civilizations of Mesopotamia.

Types of Fermented Foods

There are several types of fermented foods consumed worldwide. Some of the most common include:

• Yogurt: A dairy product produced by bacterial fermentation of milk.
• Sauerkraut: Fermented cabbage, a traditional food in many European countries.
• Kimchi: A Korean dish made from salted and fermented vegetables, most commonly cabbage and radishes.
• Kombucha: A fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink.
• Miso: A traditional Japanese seasoning produced by fermenting soybeans with salt and a type of fungus called Aspergillus oryzae.
• Sourdough bread: Bread made by the fermentation of dough using naturally occurring lactobacilli and yeast.

Health Benefits

Fermented foods are rich in probiotic bacteria so by consuming fermented foods you are adding beneficial bacteria and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system and enhancing the immune system.

See Also

• Food preservation
• Pickling
• Curing
• Food microbiology

References

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