Foods transformed by microbial culture. Fermentation changes nutrient availability, creates new compounds and, in unpasteurised forms, delivers live microbes.
3 foods in Fermented soy
Soybeans fermented with Aspergillus oryzae koji, salt and usually a grain, for anywhere from weeks to years. Longer ferments…
Whole soybeans fermented with Bacillus subtilis var. natto, which produces the sticky polyglutamic acid strands and pungent aroma…
Whole cooked soybeans bound into a firm cake by Rhizopus mould, an Indonesian ferment that keeps the beans intact rather than…