Fermented Foods

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

Want to know what are the benefits of fermented foods on our mental health? Here is what you should know.

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 is a time-honoured technique that gives taste and sustenance to food. But it also offers a host of health benefits.

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.

Pakhala Bhata recipe is quite simple but requires fermentation. It is due to this step that pakhala bhata is considered great for digestive system.