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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.