Fermented foods: their benefits

Over the past year, fermented foods have gained a lot of popularity. Canadians have rediscovered this ancient tradition and don't seem to be giving up on it anytime soon.

Fermented foods undergo a specific process in which agents such as yeast and bacteria break down sugars and carbohydrates to help the body absorb the healthy nutrients we all crave.

Try these three classics to discover the flavours and health benefits of fermentation:

Kimchi - Vitamin A

This traditional spicy Korean dish is made with pickled cabbage and a combination of seasonings. Not only does it make a delicious appetizer, but it is also high in vitamin A, which helps maintain healthy skin and healing. It's also rich in fiber, which helps keep the digestive system working properly, and best of all, it's low in calories. Kimchi is a delicious side dish or an excellent accompaniment to lunch or dinner.

Tempeh - Protein and fibre

Tempeh, which originated in Indonesia, is made from soybeans and has a texture similar to tofu. It is an excellent option for vegetarians and vegans and, depending on its use, can replace many meats in texture, whether it is for making tempeh burgers, tempeh fajitas or simply fried tempeh. High in protein and fibre, tempeh is an easy way to add nutritional value to any meal.

Kefir - Probiotics

The use of this fermented dairy drink is on the rise. Made by fermenting kefir grains - bacteria and yeast - kefir is high in probiotics, protein and calcium; it's similar to drinking yogurt and comes in about the same flavours! Add it to a smoothie, whip it up with a little water or pour it over a bowl of fruit for a quick snack that's packed with flavour, texture and nutrients.

More and more Canadians are discovering the health benefits of natural fermentation!

Source:
http://www.chfa.ca