What do kimchi, miso and
kefir have in common?
They are all examples of
fermented foods, which are
part of a hot natural health
trend for 2015.
The popularity of fermented food has
been on the rise for the past couple of
years. How do foods become
fermented? Fermentation takes place
when yeast or bacteria convert the
natural sugars of a food into and acid
or alcohol. Many pickled foods are
considered fermented.
Examples of fermented foods from
around the world:
• Doogh - Persian yogurt drink
• Dosa - fermented Indian crepe
• Kefir - fermented milk
• Kimchi - Korean pickled cabbage
• Kombucha -- tangy, effervescent tea
• Kvass - Russian rye drink
• Injera - Ethiopian sourdough bread
• Lassi - South Asian yogurt drink
• Miso
• Sauerkraut - look for ones not made with vinegar
• Sourdough bread
• Tempeh - fermented soybeans
• Yakult - Japanese fermented milk
• Yogurt
Sauces and pastes that are fermented include:
crème fraiche, fish sauce, gochujang, shrimp paste,
sour cream, soy sauce, Worcestershire sauce.
WWW.EATINEATOUT.CA
13