Fermented food products, of course, go far beyond these faddish "rediscoveries". Nutritionists now agree that the bacteria in it improve gut activity.
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.
Fermentation preserves food because the organisms that are being cultivated, do not allow the growth of other bacteria that would otherwise spoil the food.
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.
This simple technique is used to create some of the most spectacular dishes of all times by enhancing flavours, aromas and textures.
From kimchi to kombucha, fermented and pickled foods are popping up on menus everywhere.
Kombucha is a wonder drink which is a new trendy substitute for unhealthy beverages, loaded with vitamins, minerals and antioxidants it helps in maintaining the very essential gut health.
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