Fermented foods

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.

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

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.

Havent we all turned high-spirited foodies just because of the toothsome, irresistible and flavourful taste and aroma of our favourite food and drinks? Yes, we foodies use all our sensory organs to not just eat ...