Fermented food products, of course, go far beyond these faddish "rediscoveries". Nutritionists now agree that the bacteria in it improve gut activity.
Fermentation preserves food because the organisms that are being cultivated, do not allow the growth of other bacteria that would otherwise spoil the food.
Fermented foods are part of Hayley's daily routine. She drinks a couple of glasses of homemade kombucha - a bacteria-laced apple cider vinegar - as a snack.
It is best advised to create kefir at home. Unpasteurized or pasteurized nonhomogenised milk would be your best bet.
We bring you some of these amazing thirst quenchers that are also health booster
A latest study says that people who have a relatively higher intake of fermented soy products are at a reduced risk of dying from various causes.
Koji is a naturally occurring culture used most extensively in Japan to ferment rice and soya and make popular foods like soy sauce, miso, sake, mirin, rice vinegar and vegetable pickles.
The group of researchers involved observed the characteristics of the fermentation process in the vegetable dish, which is fermented by lactic acid bacteria drawn from raw ingredients, such as kimchi cabbage, garlic, ginger, and red ...
From kimchi to kombucha, fermented and pickled foods are popping up on menus everywhere.
Beer has a special place in our hearts; after all it has been our chilled companion at parties, while catching up with friends or even when we just wanted to be alone watching a game ...