Fermented foods becoming a trend in restaurants in the West. This is perhaps one of the most food trends in recent decades, because the fermented foods are extremely important for the health of the digestive system, and thus the whole organism.
Research suggests that many people are missing beneficial intestinal bacteria, which is a very important fact to be taken into consideration when anyone who is not feeling well, either physically or psychologically. Several new studies have confirmed that the intestinal flora directly affects the immune system, but it can also have a significant impression on the general mood. From this perspective, a trend that appeared in restaurants around the world is very positive. The chefs are using increasingly fermented foods thanks to the koji (Aspergillus oryzae – fungus ), which is thousands of years used in the production of food in China and Japan. Traditionally, the culture of koji is added to cooked rice, soya beans, potatoes or fried wheat. Then leave this mixture to the wet and warm place about 50 hours. In this way you get a “yeast” koji, which is added to a food that you want to ferment, often with salt water.
The fermentation that leads to this fungus produces a range of enzymes that are very good for human health (and animal).
In this way, for example, you get a Miso pasta, which thanks to this, there is an increased amount of isoflavones, substances that play a preventive role against the formation of malignant changes. Also, koji leads to release of glutamate. Other helpful foods and a very good source of probiotics that are obtained in this way are soy sauce, rice vinegar and miso soup.
It seems to us that this is more than enough reason to put some fermented foods in our diet each day. Here are just some of the most fermented foods: sauerkraut, probiotic yogurt, kefir, miso, soy sauce, tempeh.