The Science behind Fermentation

Fermentation is a natural process that transforms the taste, texture, and nutritional profile of various foods.

Common Fermented Foods

  • Kimchi: A spicy Korean side dish made from fermented cabbage and vegetables.
  • Kombucha: A tangy, fizzy drink produced by fermenting tea with a symbiotic culture of bacteria and yeast.
  • Sauerkraut: Finely shredded cabbage that undergoes lactic acid fermentation.

Health Benefits of Fermented Foods

From improved gut health to enhanced nutrient absorption, fermented foods offer a wide array of health benefits.

DIY Fermentation at Home

You can try your hand at fermenting foods like pickles, yogurt, and sourdough bread in the comfort of your kitchen.