We often think of fermented foods as limited to sauerkraut, kimchi, and kombucha, but the world of fermentation goes way beyond that. While these are truly super delicious and known for their probiotic superpower, there are other fermented foods that are a part of our diet that you might not know are fermented at some stage of their making process.
Hot sauce - fermentation is one of the traditional methods used to prepare hot sauces, and it can significantly influence the flavor and complexity of the sauce. In our opinion, it makes it extra delicious!
Salami - fermentation is a key step in the production of salami, and it plays a significant role in shaping the flavor, texture, and preservation of this cured meat product.
Chocolate - the fermentation of cacao beans is a crucial step in the chocolate-making process, and it plays a significant role in developing the flavor of chocolate.
Coffee Beans - they are the seeds of coffee cherries, and the cherries must be processed to extract the beans. Fermentation is one of the methods used in this process. The fermentation process in coffee occurs before roasting the beans and it refines the sweetness, body, and acidity of the coffee and even adds a fruity note to it.
Yogurt - it is created through the fermentation of milk by specific bacterial cultures, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria consume the lactose (milk sugar) in the milk and produce lactic acid as a byproduct. This lactic acid gives yogurt its characteristic tangy flavor and thick texture.
Cheese - it is made through the fermentation of milk by specific strains of bacteria and enzymes. The specific bacteria and enzymes used, as well as the aging process, contribute to the wide variety of cheese types and flavors available.
Soy Sauce - it is traditionally made by fermenting soybeans and wheat with the help of specific molds and yeast. The fermentation process can take several months to develop the complex flavors and aromas associated with soy sauce.
Olives - they are fermented as part of the curing process, and fermentation plays a significant role in their flavor development and preservation.
Truly, fermentation is a fascinating process that expands the horizons of flavor and texture in our daily foods. We can experience that transformation even with our own homemade ferments; it's really a magical thing!
Did you know that all of these foods were fermented, or did some of them catch you by surprise? We'd love to hear your thoughts!
|Regular||2.75 in / 7 cm|
|Wide||3.38 in / 8.6 cm|