Top 8 Fermented Foods to Add to Your Diet

Jef L'Ecuyer July 16, 2018 Eat Well, Health, Recipes

Tempeh

Tempeh is a whole soybean product which is cooked and fermented in the presence of the mushroom Rhizopus oligosporus. It is this fermentation that produces the white filaments that “stick” the soybeans to each other to produce tempeh bread.

Although the mushroom is destroyed during cooking when making tempeh, there are still several benefits to be found by consuming it. Indeed, tempeh is a complete protein source and is very rich in fiber. The fermentation of soybeans also allows them to be more easily digestible.

Is tempeh is a new food for you? Check out our Top 5 : Tempeh Recipes to familiarize yourself with it!

Kefir

Kefir is similar in texture to drinking yogurt, but it’s not actually a yogurt. Kefir is made of milk, to which kefir grains have then been added. Kefir grains are composed of bacteria and yeasts, which causes the milk to ferment and produces the kefir. It tastes a little bit more tangy than yogurt and the mix is ​​usually a little bubbly and may contain small amounts of alcohol.

To get to know it better, try it in our Strawberry-Banana Smoothie with Tofu.

Sourdough Bread

Sourdough bread is bread that, instead of using baker’s yeast, uses a starter (a mixture of flour and water, where a culture of yeast and bacteria develops) which allow it to rise when baking. If you choose a leavened bread, make sure it is a artisanal bread, that is to say it has undergone a long fermentation (of at least 24 hours).

The more pronounced taste of sourdough bread makes it ideal to be used as toast! Here are some great recipes:

• Mushroom Cheese Crostini with Watercress
• Leek and Tomato Crostini with Brie
• Zucchini Toasts with Cheddar

Kimchi

This traditional Korean food is becoming more and more trendy. Indeed, it can be found everywhere, either in dragon bowls or served as an appetizer to warm up the appetite. To make sure you get all the benefits, choose a kimchi that is alive, or in other words, unpasteurized and refrigerated.

The above foods are just a few of the hundreds of fermented foods you can add to your nutritious diet. If your favorite fermented food is not in my list, don’t hesitate to share it with me in the comments section below!

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Author

Jef L'Ecuyer

Member of the Quebec College of Dietitians (ODNQ) and Dietitians of Canada,Jef graduated from McGill University in December 2014. Recently graduated and passionate about culinary arts, Jef poses a simple, effective and practical look at daily meal planning. With this in mind, she works in conjunction with the mission of SOSCuisine...