Types of Fermentation

Milk kefir is a sour, drinking yogurt, and it was the first ferment I rabidly consumed that actually solved a particular body issue for me.

The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process ...

Fermentation is a crucial element in making kombucha and many other beverages and foods we enjoy every day. Fermentation creates flavor, helps preserve consumables and contributes to beneficial bacteria in your digestive tract and in your body.

This miso paste ferment is an experiment using all raw ingredients. 2# 6oz. raw black-eyed peas (soaked and chopped) 2# 8oz. raw barley koji. 7.2 oz. salt. Lima bean miso starter (blended in water and strained) First the koji. I soaked pearled barley over night, and it puffs up all swollen and soft.

Natto is a traditional food usually consumed at Japanese breakfast tables together with miso soup, fish, and rice. Tofu, tempeh, miso and natto are all whole food forms of soybean. The key to natto’s health benefits is that it is fermented.

Clearing the confusion about pickled versus fermented ... The Crucial Difference Between Pickled and Fermented ... are pickled and not all pickles are fermented.

Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean.

Tempeh, fermented soybean cake, is big in Indonesia but fairly unknown in the U.S. But the soy product is worth trying, say these experts