Foods transformed by microbial culture. Fermentation changes nutrient availability, creates new compounds and, in unpasteurised forms, delivers live microbes.
8 foods
Yogurt strained to remove much of its whey, roughly doubling the protein per spoonful and leaving a thicker set. Products…
Milk fermented with kefir grains, a rubbery symbiotic matrix of bacteria and yeasts that is strained out and reused. The yeast…
Salted napa cabbage layered with chilli, garlic, ginger and usually a seafood element, then fermented by the bacteria native to…
Soybeans fermented with Aspergillus oryzae koji, salt and usually a grain, for anywhere from weeks to years. Longer ferments…
Whole soybeans fermented with Bacillus subtilis var. natto, which produces the sticky polyglutamic acid strands and pungent aroma…
Milk fermented with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which acidify it until the casein…
Shredded cabbage salted and left to ferment under its own brine, where lactic acid bacteria already on the leaves acidify it…
Whole cooked soybeans bound into a firm cake by Rhizopus mould, an Indonesian ferment that keeps the beans intact rather than…