We often talk about the health benefits of freshly-prepared food using local ingredients. And, while they are indeed fantastic, they’re not the only food group that comes with pros…
What are fermented foods?
Food fermentation is the process by which we allow good bacteria to work its magic, adding flavour and health benefits to the foods in question. To give an example of this works, vegetables fermented in salt and water (brine) have higher levels of the good bacteria called lactobacillus, which helps with promoting healthy gut bacteria.
Such foods can range from world cuisine staples like kimchi and sauerkraut, to more common foods like sourdough bread, pickles, yoghurt, and certain cheeses.
Three key benefits of fermented foods
Eating these types of foods can have some pretty impressive and positive impacts on your body and mindframe, including:
- Better energy levels, which come courtesy of the organic acids produced by our microbes. These aid with detoxification, the production of neurotransmitter chemicals, and increased energy.
- Better protein digestion since the proteins in fermented foods would have already been pre-digested by the bacteria. This is why some people with lactose intolerance can still stomach yoghurt.
- Better taste range, which comes from the natural umami that develops in fermented foods. In fact, adding just one spoonful of a fermented food to your dinners could really help bring most dishes to life.
Have you ever tried fermenting your own foods? If so, let us know!