Ask a Dietitian
Ask a Dietitian: Fermented Food
Fermentation involves the addition of bacteria, yeast, or mold which adds flavor and delays spoilage. In some foods, organisms remain alive, while in others they are destroyed during processing. Foods that are products of fermentation include: dairy, such as most cheeses, milk-based yogurt, kefir, cream cheese, and sour cream; soy products, like tempeh, miso, and soy sauce; fermented cabbage, such as kimchi and sauerkraut; kombucha tea; some vinegars, such as rice and apple cider; and sourdough bread.