I love kimchi. Spicy. Tangy. Awesome. Fermented food has been used for centuries as a way to preserve food, but it also played a very important nutritional role. In fact, in some ways it changed the world. "Fermentation—a chemical process by which a carbohydrate is converted into an alcohol or an acid—has long been used in cultures all over the world as a food preserving technique. While beer and wine are produced by ethanol fermentation, where sugars are converted to the alcohol ethanol, fermented foods like kimchi, sauerkraut, and yogurt are made by lactic acid fermentation. A bacteria called lactobacilli converts the starches and sugars in fruits or vegetables into lactic acid, which accounts for the distinct, sour flavor and smell of these foods.
The Joys and Health Benefits of Fermented Foods.
The Joys and Health Benefits of Fermented…
The Joys and Health Benefits of Fermented Foods.
I love kimchi. Spicy. Tangy. Awesome. Fermented food has been used for centuries as a way to preserve food, but it also played a very important nutritional role. In fact, in some ways it changed the world. "Fermentation—a chemical process by which a carbohydrate is converted into an alcohol or an acid—has long been used in cultures all over the world as a food preserving technique. While beer and wine are produced by ethanol fermentation, where sugars are converted to the alcohol ethanol, fermented foods like kimchi, sauerkraut, and yogurt are made by lactic acid fermentation. A bacteria called lactobacilli converts the starches and sugars in fruits or vegetables into lactic acid, which accounts for the distinct, sour flavor and smell of these foods.