Fermentation: benefits and uses

January 18th, 2022

It is defined as a metabolic preservation process that changes the nutritional properties, either by the environment or using a starter.

(WebMD, 2021.)

• restore balance of good bacteria in digestive system

• creates diversity of microbiome in gut

• strengthens immune system

• lower risk of heart disease, and chronic diseases

• reduces risk of obesity and high blood pressure

  (WebMD, 2021.)

Benefits include;

Why should one ferment foods, rather than eating them fresh?

• Promotes recycling food waste, thus decreases food losses

• Increases food storage, thus preserves food for longer period

• Cost-efficient, and elevates nutritional properties

• Customizing food products, and producing an unique, flavorful taste

  (Teng, Chin, Chai & Chen 2021.)

Easy recipes to follow at home

Pickled red onions

0 HOURS

Spicy pickles

References

Teng, T. S., Chin, Y. L., Chai, K. F., & Chen, W. N. (2021). Fermentation for future food systems - EMBO press. Science and Society. Retrieved from https://www.embopress.org/doi/epdf/10.15252/embr.202152680

WebMD. (2021, October). Food fermentation: What it is and health benefits. WebMD. Retrieved from https://www.webmd.com/food-recipes/what-is-food-fermentation