Chances are you’ve heard or read about fermented foods lately. Fermented beverages like kombucha are getting very popular and can now be found in pretty much any health food store. Traditional fermented foods like sauerkraut, kimchi, milk kefir, miso, and tempeh are also making a comeback. But have you ever stopped and wondered what the benefits of fermented foods are?
Fermentation was traditionally used as a way to preserve foods in a time without refrigerators. But even more than just a preservation technique, it was used as a way to support optimal health. Fermentation is so important that almost every traditional culture prepared and regularly consumed at least one type of fermented food. While almost anything can be fermented including beans, grains, dairy, vegetables, fruits, meats, and so on, I’m going to be mainly talking about vegetables here. Think pickles, sauerkraut, green beans, etc.