Examples of common fermented foods
A fermented milk drink similar to yogurt, fermented milk drink with a
creamy texture, sour taste and a slight fizz (from the carbon dioxide produced during fermentation). It is produced by adding a starter culture called “kefir grains” to milk.
A fermented tea drink produced by adding bacteria and yeast, known as a SCOBY (symbiotic culture of bacteria and yeast), to black tea and white sugar. It is believed to have originated in Northeast China in around 220 BC and very popular during the Qin Dynasty.
A form of fermented cabbage made by combining shredded cabbage with salt, and then left to undergo spontaneous lactic acid fermentation. The low pH of the sauerkraut is what helps preserve the cabbage.
A Korean staple is made from fermented vegetables like Chinese cabbage and/ or radishes seasoned with chilli, pepper, ginger, soybean sauce, onion and garlic. The cabbage is brined and drained, then the rest of the seasonings, spices and food products are added and mixed with the cabbage, and it is left to ferment.
A traditional Indonesian food produced by fermenting boiled and dehulled soybeans which are then fermented with a starter culture of Rhizopus oligoporus fungal species at room temperature for up to 37 hours. This produces a soft white cake with a chewy texture and mushroom-like flavour. It’s often used as meat alternative in stir-fries and curries.
A Japanese paste made from fermented soybeans, commonly used to make miso soup. Miso is produced by fermenting soybeans with ‘Koji’, produced from a mould Aspergillus oryzae.
A traditional Japanese fermented soybean which is produced through fermentation of cooked yellow soybeans with Bacillus subtilis var. natto. This produces a viscous food with a distinct flavour.
Bread made by using a sour dough starter (fermentation of dough using naturally occurring lactobacilli and yeast). The process may take up to seven days and results in a bread Sourdough bread has more of a sour taste and spongey texture compared to standard bread.
This yoghurt that has been fermented with live culture bacteria and has had additional 'friendly' bacteria added to it. It has a smooth, creamy texture and a fresh, slightly tangy flavour.