Want to eat delicious foods that help keep you healthy? Then fermented foods are perfect for you! Fermented foods have been a part of the human diet for thousands of years to preserve foods. If you look across cultures, almost everyone has a famous fermented food—kimchi from Korea, sauerkraut from German, and our favorite: miso from Japan.
These foods taste delicious, but they also provide our guts with healthy bacteria that help keep our bodies in good working order. Fermented foods are teaming with probiotics—living microorganisms—that aid digestion and boost our immune system.
Let’s look at some of the top fermented foods you can make at home.
Kimchi is probably one of the most well-known and widely popular fermented foods. A staple on Korean tables, kimchi is spicy, tangy, and highly nutritious.
Miso Fermented Fries
Want to kick it up a notch more? What could go better with miso fermented fries than our Vegan Teriyaki MiSOgood Ketchup?
Possibly one of the most challenging food replacements for vegans is cheese. But for those missing that cheesy component to sandwiches and salads, there’s always MiSOgood Vegan Cheese! This delicious and savory cheese substitute is made by smothering tofu with miso paste and then fermenting it in the refrigerator. It can be ready in as little as 12 hours, but we recommend leaving it a couple extra days for some extra depth of flavor and texture.
Eggs are an excellent food source, rich in protein, Omega-3s, and flavor! This recipe is insanely simple, yet the final product is mind-blowingly delicious. It also only takes a couple of hours to make, unlike most fermented foods, which can take several days at a minimum. Instead of using miso paste here, we recommend using MiSOgood Teriyaki Miso.
Like many of you, we love our garlic. It’s a key ingredient in so many dishes that it’s hard to conceive of a day without eating some. And as much as we love it, fermenting garlic in miso makes it even more impressive.
This recipe is so simple, but the payoff is enormous. The only downside is that you need to ferment it for at least a month. But trust us, the wait is worth it! For this recipe, any of our flavors will probably work just fine. You might want to try a couple of different batches with different types of miso to see which one you like best.