The fementing process transforms sugars and starches enhances the natural, beneficial bacteria in food. These bacteria, known as probiotics or ‘good’ bacteria
Fermenting food started as a way of preserving food, this process encouraged the growth of microorganisms such as bacteria, yeast or fungi which converts organic compounds like sugars and starch into alcohol or acids.
Fermented foods are rich in probiotics. Probiotic fermented foods contain live microorganisms when consumed.
Probiotic Plantbased Foods. Fermented plantbased foods are rich in probiotic bacteria adding beneficial bacteria and enzymes to your intestinal flora. Increasing your gut health microbiome and digestive system and enhances your immune system.
Fermented foods can contribute a diverse array of microorganisms existing in the gut.
Fermented Probiotic Plantbased Foods
Miso - Fermented soybeans and grains.
Rich in essential minerals and a good source of B vitamins, vitamins E, K and folic acid.
Sauerkraut - Fermented cabbage.
High fibre, vitamins A, C, K and various B vitamins. Good source of iron, manganese, copper, sodium, magnesium and calcium
Antioxidents - Lutein and Zeaxanthin both good for eye health.
Kimchi - Fermented cabbage and other vegetables spicier than sauerkraut.
Containing vitamins A, B1, B2 and C and minerals iron, calcium and selenium.
Kombucha - Fermented green / black tea
Tempeh - Fermented soy beans rich protein source
Other Probiotics - Animal Derived
Kefir - Milk cultured drink
Lassi - Soured milk
Yogurt - Milk Based
Not all Fermented Foods
Not all fermented foods contain live organisms.
Beer and wine are fermented but remove the organisms yeasts.
Sourdough bread is fermented dough but inactivated by baking process as the heat kills them.
Beaware that in off the shelf foods like sauerkraut and kimchi can be heat-treated and that process will render the organisms inactive. So always look for “naturally fermented”.
