Fermented foods and beverages are both gaining popularity. Today, you can get kombucha on tap in bars, sourdough bread in cafés, and more kinds of yoghurt, sauerkraut, and kimchi at your neighbourhood grocery store.
Since ancient times, people have consumed fermented foods Australia that were first created for food preservation, taste enhancement, and toxin removal. To learn more about fermented foods, continue reading.
What Exactly Are Fermented Foods?
Microorganisms or cells do fermentation, mostly anaerobic or without oxygen. For these bacteria to create energy to power their metabolism, carbohydrates like glucose are converted into other molecules like alcohol. Foods are fermented using bacteria and yeasts, which go through lactic acid fermentation and ethanol fermentation. Because various kinds of bacteria and yeast are utilised, fermented foods have distinctive tastes and textures.
Humans have fermented food for thousands of years across the globe, and each ethnic group has its own specialities. Nutrition may be fermented to enhance taste and texture and extend shelf life. Fruits and vegetables may have originally been preserved by fermentation during a shortage. Using a starting culture or the natural LAB surface microflora may cause food to ferment spontaneously.
Benefits of Fermented Foods for Health
Fermentation has a lot of positive health effects. Fermented foods often contain more nutrients than their unfermented counterparts.
The main health advantages of fermented foods Australia are listed below.
Increases the Immune System
In your gut, the bacteria greatly influence how your immune system reacts. Fermented foods may boost your immune system and reduce your risk of infections like the common cold because of their high probiotic content. Eating meals high in probiotics might help you recuperate more rapidly after an illness.
Enhances Digestive Health
Specific digestive difficulties may be alleviated, and the balance of good bacteria in your stomach can be restored with the help of fermented probiotics. Bowel syndrome is a common digestive disorder with unpleasant symptoms that probiotics may alleviate. When you have stomach issues often, incorporating fermented foods into your diet may be helpful for these reasons.
Easy to Digest Food
Food that has undergone fermentation is easier to digest and absorb than food that has not. As a result, lactose-intolerant individuals may enjoy fermented dairy products like kefir and yoghurt. Additionally, lectins and phytates, compounds found in legumes, grains, nuts, and seeds that prevent the absorption of nutrients, are digested and eliminated with the help of fermentation.
Additional Positive Effects
According to studies, foods that have undergone fermentation may also:
- Improve mental wellness
- Loss weight
- Keep the heart healthy
Side Effects and Safety
The majority of individuals believe fermented foods to be harmless. However, some people could have negative consequences. The most frequent adverse effect of fermented foods is an initial and brief increase in gas and bloating due to their high probiotic content. After ingesting fibre-rich fermented foods like kimchi and sauerkraut, these symptoms could become worse.
Additionally, it’s crucial to remember that not all fermented foods are created equal.
To ensure you’re choosing a healthy product, it’s crucial to check nutrition labels since certain goods may have excessive quantities of added sugar, salt, and fat. For safety reasons, strictly adhere to recipes while fermenting at home. The food can rot and become unhealthy due to improper temperatures, prolonged fermentation durations, or unsterile equipment.
List of Common Fermented Foods
Fermented foods come in a variety of types, including:
Kefir
Kefir is a fermented milk beverage with a creamy texture, a sour flavour, and a mild fizz comparable to yoghurt.
Kombucha
Kombucha is a fermented tea drink that combines bacteria and yeast is known as a kombucha scoby and may be stored in kombucha kits Australia.
Sauerkraut
Fermented cabbage is created by mixing salt with chopped cabbage, allowing it to ferment naturally and then eating the result.
Kimchi
Veggies that are fermented, such as Chinese cabbage and radishes make a traditional Korean meal. Chilli, pepper, ginger, soybean sauce, onion, and garlic are used as seasonings.
Tempeh
A traditional Indonesian dish made by fermenting boiling, dehulled soybeans with a starting culture of the fungus Rhizopus Oligoporus for up to 37 hours at room temperature.
Miso
A fermented soybean paste is often used to create miso soup in Japan.
Natto
A traditional Japanese fermented soybean made by fermenting cooked yellow soybeans with a specific strain of Bacillus subtilis.
Sourdough Bread
Bread is produced with a sourdough starter, which ferments dough with yeast and naturally occurring lactobacilli.
Bio-Live Yoghurt
This yoghurt has added extra ‘friendly’ bacteria and has been fermented with live culture bacteria.
Which Fermentation Books Are the Best for You?
These fermentation books are perfect for learning more about fermented foods Australia. You’ll discover how to make cheese, mead, tempeh, mustard, kefir, kombucha, lacto-fermented vegetables, and other fermented foods. Fermentation is made accessible, easy, and pleasurable thanks to these numerous publications’ humour and freestyle. Some of the top books about fermentation include the following:
- The Noma Guide to Fermentation
- Fermentation Revolution
- Vegetables Fermented
- The Art of Fermentation
Takeaway
By using yeast and bacteria to break down carbohydrates like sugar and starch, fermentation is a traditional method of food preservation. Popular fermented foods Australia include yoghurt, kombucha, tempeh, kefir, sauerkraut, and kimchi. These meals support digestion, immunity, and weight loss while lowering the risk of heart disease. Fermented foods are a great addition to a balanced diet and give your meal zest and taste.
