Post by timu on Feb 10, 2011 7:40:00 GMT -5
I'm interested to find out what the prevailing thought is on fermented foods.
Such as sauerkraut. Now I by that I mean kraut that I make at home, the only ingredients would be cabbages, garlic, various other veggies, and sea salt.
Kombucha would also fall in this category. Tea, sugar(bad I know, but the majority of it is fermented out), and a SCOBY(Symbolic Colony of Bacteria and Yeast). If fermented correctly Kombucha will have almost no alcohol and little sugar.
Yogurt - Homemade, whole milk - raw if available and various yogurt cultures. I prefer counter top yogurts as they are quick easy and don't require a heating machine.
Miso - again home made. The 3 month up to 3 year process of fermenting rice and various types of beans.
I guess my main question is does the process of fermentation break down the otherwise negative aspects of some foods (milk and beans) into more acceptable forms.
I believe(or at least have been lead to believe) the naturally occurring bacterial in all these different kinds of fermented products help with digestion, break down foods into more usable molecules, and well...taste good.
thougths??
TimU
Such as sauerkraut. Now I by that I mean kraut that I make at home, the only ingredients would be cabbages, garlic, various other veggies, and sea salt.
Kombucha would also fall in this category. Tea, sugar(bad I know, but the majority of it is fermented out), and a SCOBY(Symbolic Colony of Bacteria and Yeast). If fermented correctly Kombucha will have almost no alcohol and little sugar.
Yogurt - Homemade, whole milk - raw if available and various yogurt cultures. I prefer counter top yogurts as they are quick easy and don't require a heating machine.
Miso - again home made. The 3 month up to 3 year process of fermenting rice and various types of beans.
I guess my main question is does the process of fermentation break down the otherwise negative aspects of some foods (milk and beans) into more acceptable forms.
I believe(or at least have been lead to believe) the naturally occurring bacterial in all these different kinds of fermented products help with digestion, break down foods into more usable molecules, and well...taste good.
thougths??
TimU