What are different types of fermented products?

From the dawn of human history, people consume fermented products such as food and drink. Sometimes fermentation was random, as when rotten fruit was absorbed by a hungry belt of passengers or intentional, like their descendants figured out how to turn the fermentation of grapes into wine into wine. Almost all world cuisine today has fermented products made of milk, meat, vegetables and grains for both their health benefits and their taste. In the regions of the world where cow's milk is less accessible, people drink kumis, which is made of milk or Shaubat, fermented from camel milk. During fermentation, lactose in milk decomposes, which means that those who do not tolerate milk sugars found in cow's milk can enjoy fermented dairy products. Probiotics that yogurt adds to the digestive tract helps to promote a healthy immune system.

Many people enjoy a range of fermented meat and fish without realizing that this is what they eat. Examples are Salami and Pepferoni andTheir Latin cousins, Chorizo ​​and Jamon. Fish sauce and paste shrimp, used in many Asian cuisines, are also fermented.

Germans love cabbage, Americans love cucumbers and Koreans love kimchi. These fermented products have cabbage, cucumber, radish or green onion that adds a spark of taste to everything from Bratwurst to steamed beef. In Indian cooking, dishes are often served with lime or mango cucumber as accompaniment. M power foods allow prolonged lifetime; Creative chefs often maintain summer vegetable reward by fermenting green beans, corn, edges and other vegetables using vinegar.

Some of the first culinary writings apply to fermented grain drinks similar to modern Beer. Other alcoholic beverages such as whiskey, rice wine and vodka have also begun life as grains. Another common grain product comes in the form of sourdough bread,Made by adding Lactobacillus cultures and sometimes to the starting dough.

Vegetarians and all -powerful can add a fermented soy sauce called tamari or soy sauce, to rice meals, salads or other foods. Miso, Japanese bean paste, is also made of fermented soybeans. Another fermented bean product is called tempeh; Thanks to the salty cake, its meat texture is ideal for frying, baking or cooking.

In addition to the ability of fermentation to maintain food for a long time and add a zip to the aroma and taste of food, there are other advantages. Those who consume fermented foods point to protein enrichment, vitamin support and increase essential amino acids as reasons for adding pickled or alkaline fermented foods to the diet. Fermented Foods travel well, non -refrigee evaluation can be stored and also requires small or no cooking.