We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Are the Different Types of Fermented Foods?

By C. K. Lanz
Updated: May 16, 2024
Views: 16,118
Share

Fermented foods can be categorized by type, including beverages like kombucha, beer, and mead; dairy products such as cheese, kefir, and yogurt; and vegetable-based consumables like kimchi, sauerkraut, and natto. The fermentation process differs depending on the type, but generally involves the oxidation of organic compounds. When food is fermented, bacteria produce byproducts like lactic acid that change texture and flavor in different ways. Consuming fermented foods presents both health risks and benefits.

Beverages are some of the earliest types of fermented foods produced by humans. Wine, beer, and mead are all fermented drinks. Yeast converts glucose to alcohol and carbon dioxide. Beer is made from barley, hops, and yeast. Cider is fermented apple juice, wine is made from grapes and other fruits, and mead is honey-based.

Kombucha is fermented tea that can be flavored with fruit juices and made at home or purchased commercially. A mass of bacteria and yeast called the mushroom, or SCOBY (symbiotic culture of bacteria and yeasts), forms the kombucha culture. Sugar is added to the tea, and the SCOBY feeds on it, producing a variety of acids.

Fermented dairy products are also called cultured dairy or milk foods and include products fermented with lactic acid bacteria. Cheese is a solid fermented milk product fermented with a variety of molds and bacteria, depending on the type. Yogurt is a bacterial fermentation of milk that produces a lactic acid that creates the characteristic texture. Kefir, made with kefir grains, is often made with mammalian and soy milk, but can also be made from fruit juices.

Kimchi, sauerkraut, and pickles are widely consumed fermented vegetables. Kimchi is a Korean condiment or side dish of fermented cabbage and seasonings that vary regionally. Sauerkraut is shredded cabbage fermented by lactic acid bacteria that gives it a sour taste. Natto, or soybeans fermented with hay or grass bacillus, is a breakfast food traditionally consumed with rice in Japan. Pickled cucumbers as well as other pickled vegetables are typically pickled in vinegar or brine and then fermented by lacto-fermentation.

Fish and meat can also be fermented. Fermented ground shrimp is a common Southeast Asian ingredient, as is fish sauce, a fermented sauce derived from fish. Some cured meat products, including pepperoni, involve fermentation because the process reduces moisture and impedes the growth of bacteria that can spoil the meat.

Consuming fermented foods is believed to provide some important health benefits, though some claims have not been well studied. The principal benefit associated with most fermented foods is improved digestion because these products contain acidophilus bacteria. Increasing this intestinal flora is linked to a more resilient immune system. Fermentation also biologically enriches food by increasing protein, vitamins, and essential fatty and amino acids.

There are some risks to consuming fermented foods, including the possibility of contracting botulism. Although rare, contaminated home-canned and -fermented foods can cause botulism. Proper preparation methods and fermenting at a cold temperature below 37 degrees Fahrenheit (2.77 degrees Celsius) will discourage botulism bacteria growth. High temperatures destroy the botulism toxin, so if there is doubt about the safety of a fermented food product, boiling for approximately 10 minutes can help ensure safety.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
Share
https://www.delightedcooking.com/what-are-the-different-types-of-fermented-foods.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.