Fermentation

Fermentation improves nutrient availability. Fermented foods provide beneficial bacteria that support normal healthy gut flora. Fermentation introduces beneficial bacterial metabolites that support gut microbiome health, a benefit absent in American cheese. Traditional Japanese soy intake was mainly based on fermented soy products rather than highly processed soy products. Real cheese is fermented while American cheese is made largely from unfermented dairy, skipping the fermentation process entirely. Vinegar is primarily acetic acid, produced through bacterial fermentation. Fermentation is the breakdown of carbohydrates, sugar, or alcohol by bacteria. Acetic acid bacteria convert apple juice carbohydrates into alcohol first, then into vinegar through enzymatic breakdown. Fermentation breaks down compounds in grain preparation. Fermentation makes soy easier to digest by predigesting the food. Lactobacillus bacteria on beet skins and in the kitchen environment drive beet kvass fermentation. Fresh apple juice left at ambient temperature will naturally ferment into cider and then into vinegar. During fermentation, lactobacillus consumes beet sugars and produces lactic acid, probiotic…