5644 FERMENTED-FOODS

FERMENTED FOODS

FERMENTED FOODS

Fermented foods go through a process of lacto- fermentation. Natural bacteria/ yeast feed on the sugar and starch in the food creating lactic acid, initiating the fermentation process. Fermentation preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and probiotics.



Examples of some Indian fermented foods:



































































Fermented food



     Ingredients                                         



Place of origin



Rabdi (rabadi)         



Flour of barley, pearl millet, corn or soybean and buttermilk



Rajasthan 



Kulu



Wheat flour and buttermilk



Himachal Pradesh



Idli



Rice, black gram dhal, table salt and fenugreek seeds



South India



Dosa



Rice, black gram dhal and table salt



South India



Dhokla



Bengal gram dhal, rice and leafy vegetables



Gujarat



Chilra or lwar



Wheat/barley and buckwheat flour.



North India



Sinki



Radish root



North-east India



Kinema



Soybeans



Darjeeling, Sikkim



Kanji



Carrot or beet root, rice and mustard



North India



Curd (Dahi)



Milk



India



Gundruk



Leaves of mustard/ radish/cauliflower



Arunachal Pradesh




 



Health benefits of fermented food:




  • Makes food more digestible.

  • Fermented foods have more nutrients.

  • They are full of good bacteria (probiotics).

  • Helps keep your immune system healthy.

  • Helps curb sugar cravings.

  • Lactic acid promotes growth of healthy bacteria in the gut.

  • Increases flavour of foods.



 


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