EatInEatOut Spring 2015 - Page 13

What do kimchi, miso and kefir have in common? They are all examples of fermented foods, which are part of a hot natural health trend for 2015. The popularity of fermented food has been on the rise for the past couple of years. How do foods become fermented? Fermentation takes place when yeast or bacteria convert the natural sugars of a food into and acid or alcohol. Many pickled foods are considered fermented. Examples of fermented foods from around the world: • Doogh - Persian yogurt drink • Dosa - fermented Indian crepe • Kefir - fermented milk • Kimchi - Korean pickled cabbage • Kombucha -- tangy, effervescent tea • Kvass - Russian rye drink • Injera - Ethiopian sourdough bread • Lassi - South Asian yogurt drink • Miso • Sauerkraut - look for ones not made with vinegar • Sourdough bread • Tempeh - fermented soybeans • Yakult - Japanese fermented milk • Yogurt Sauces and pastes that are fermented include: crème fraiche, fish sauce, gochujang, shrimp paste, sour cream, soy sauce, Worcestershire sauce. WWW.EATINEATOUT.CA 13