Fermented Produce

Organic Fermented Produce


There are many good health benefits associated with eating fermented vegetation.  Traditionally, the Japanese have at least one or 2 fremented items in a Bento Box.  Usually fermented bean paste or a fermented root. Some fruits and vegetables that are typically fermented include pickled cucumbers, cabbage, tomatoes, carrots, beans, and fruits like apples and watermelons. The primary benefit of fermentation is the conversion of sugars and other carbohydrates into preservative organic acids, e.g. converting juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables.

Food fermentation has been said to serve five main purposes:

  • Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates
  • Preservation of substantial amounts of food through lactic acidalcoholacetic acid, and alkaline fermentations
  • Biological enrichment of food substrates with protein, essential amino acids, and vitamins
  • Elimination of antinutrients
  • A decrease in cooking time and fuel requirement

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