From chicken to lobster
Kimchi and kombucha have become trendy in mainstream health food culture around the world, but fermentation is nothing new. Traditional food dating back centuries from every continent includes these tangy, long-lasting delicacies.
Fermenting fresh food was a smart way to preserve it in the days before fridges. This process brings with it a range of health-boosting benefits including better digestion and a stronger immune system. It's hard to say if our ancestors knew about these benefits or were just being thrifty, but there's a reason the practice of fermentation has continued in many cultures! Click through the following gallery to learn more about the fermentation process and its many perks.
Fermented foods are basically just old food. They are 'spoiled' to some degree, but there's a key difference between fermented food and rotten food.
When food goes rotten, it is essentially killed and broken down by bacteria. In comparison, fermented food gains beneficial bacteria and does not become dangerous.
Raw food actually increases its nutritional value when fermented. It gains vitamins, minerals, friendly bacteria, and live enzymes.
Eating fermented food provides 'good' bacteria for your body, also known as probiotics. They can help to restore the bacteria balance, which is why probiotics are amazing for digestive health.
It's so popular that every year thousands of Korean women volunteer to prepare kimchi for the poor! In 2012, they produced 140 tons (127,000 kg), which is equivalent to the weight of 45 elephants.
South Korea has one of the longest life expectancies in the world, at 82.6 years. It's projected that by 2030 South Koreans may have a life expectancy of 90, or even longer!
This is partly attributed to their diet. The average South Korean diet includes a high amount of fermented foods and a low amount of sugar, when compared to the average American diet, for example.
Around 10 million years ago, there was a period when humans and primates spent more time on the ground than in the trees. They ate more naturally fermented fruits that they found lying on the ground, and evolution favored those who tolerated it best.
It's said that 19th-century gold miners during the California Gold Rush took great care of their sourdough bread mix.
Miso is a savory paste made by fermenting soybeans. It's a significant element in Japanese cuisine, but similar fermented soybean pastes can be found in several Asian countries.
Kombucha is a fermented tea that has become popular in health food circles. It dates back 2000 years in Chinese history.
Dried kombucha is made of microbial cellulose. It has a leathery texture, which can actually be manipulated to create seamless clothes!
Fabulous facts about fermented foods
The incredible process discovered centuries ago by our ancestors
FOOD Fermentation
Kimchi and kombucha have become trendy in mainstream health food culture around the world, but fermentation is nothing new. Traditional food dating back centuries from every continent includes these tangy, long-lasting delicacies.
Fermenting fresh food was a smart way to preserve it in the days before fridges. This process brings with it a range of health-boosting benefits including better digestion and a stronger immune system. It's hard to say if our ancestors knew about these benefits or were just being thrifty, but there's a reason the practice of fermentation has continued in many cultures! Click through the following gallery to learn more about the fermentation process and its many perks.