Advertisement
Advertisement

Fermentation

Fermentation - 77 News Result(s)
  • 6 Fermented Foods That You Should Add to Your Diet
    6 Fermented Foods That You Should Add to Your Diet

    Fermented food products, of course, go far beyond these faddish "rediscoveries". Nutritionists now agree that the bacteria in it improve gut activity.

  • Magical Benefits of Fermented Foods Like Yogurt, Idli or Dhokla
    Magical Benefits of Fermented Foods Like Yogurt, Idli or Dhokla

    Fermentation preserves food because the organisms that are being cultivated, do not allow the growth of other bacteria that would otherwise spoil the food.

  • Bring On The Funk: Nothing Spoils A Fermented Life
    Bring On The Funk: Nothing Spoils A Fermented Life

    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.

  • Move Over Kombucha and Miso: Make Way for Kefir, The Fermented Milk
    Move Over Kombucha and Miso: Make Way for Kefir, The Fermented Milk

    It is best advised to create kefir at home. Unpasteurized or pasteurized nonhomogenised milk would be your best bet.

  • Best Healthy Fermented Drinks For Hydration And Good Health: Expert Suggests
    Best Healthy Fermented Drinks For Hydration And Good Health: Expert Suggests

    We bring you some of these amazing thirst quenchers that are also health booster

  • Higher Consumption Of Fermented Soy Products Linked To Lower Mortality Risk, Says Study
    Higher Consumption Of Fermented Soy Products Linked To Lower Mortality Risk, Says Study

    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.

  • Gut-Health: How Good Is Kombucha For Your Gut
    Gut-Health: How Good Is Kombucha For Your Gut

    Kombucha is a fermented, fizzy, sweet, and sour tea that has been consumed for thousands of years.

  • Superfood Alert: Koji, the Edible Fungus and its Fermented Foods
    Superfood Alert: Koji, the Edible Fungus and its Fermented Foods

    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.

  • What Makes Kimchi, The Signature Dish Of Korea, So Unique? Study Finds Out
    What Makes Kimchi, The Signature Dish Of Korea, So Unique? Study Finds Out

    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 ...

  • Kimchi: Why Everyone is Going Crazy for Fiery Fermented Foods
    Kimchi: Why Everyone is Going Crazy for Fiery Fermented Foods

    From kimchi to kombucha, fermented and pickled foods are popping up on menus everywhere.

Advertisement
Language
Dark / Light mode