Fermented Foods Are a Healthy Legacy of Microbes
Many cultures around the world have used fermentation to preserve food since long before refrigeration existed. As a result, the beneficial bacteria and distinctive flavors produced during fermentation have made these foods widely loved as health foods today.
A Note on Sodium
Fermented foods that rely on salt, like kimchi or miso, tend to be relatively high in sodium, so it's worth eating them in moderation.
Frequently Asked Questions
Do fermented foods keep their live probiotic bacteria intact?
Fresh, uncooked fermented foods tend to retain more live probiotic bacteria, while boiling or stir-frying can reduce the bacterial count.
Are fermented foods high in sodium?
Foods fermented using salt, like kimchi or miso, tend to be relatively high in sodium, so it's best to eat them in moderate amounts.