Did you know that the first fermented food dating as far back as 10,000 BCE is dairy? And it was actually a result of a spontaneous process due to the subtropical climate that the milk of camels, goats, sheep and cattles were left in.
The process of fermentation is a vital part of food history, back when there were still no refrigerators or freezers. Even today, fermented food remains an undying trend. These fermented products just might be the business venture you’re looking for, especially since they’re easy to make at home, too.
This traditional staple from Korea has made its way into Filipino restaurants and homes for many years now. Consisting of pickled vegetables such as cabbage and Korean radish, kimchi’s unique lacto-fermentation process gives it its distinct sourness that may help boost the immune system. The spicy and tangy flavor profile of kimchi has earned it a spot not just as a side dish but also as part of main courses.
Have you ever heard of fermented tea? Kombucha is made from the symbiotic culture of bacteria and yeast, which consumes the sugar in the tea and leaves it fizzy and slightly sour. This low-calorie beverage is home-brewed in nature—you only need tea and water, plus sugar and fruits if you want to add flavor. In two weeks’ time, you’ll have a fresh batch of kombucha you can store in bottles.
Greek yogurt is different from other types of yogurt because it goes through a critical straining process that eliminates whey, the liquid that contains lactose ( a natural sugar found in milk). To make Greek yogurt, you need plain yogurt as a starter culture. The key step is to strain the milk and yogurt mixture to make it Greek style.
Don’t worry, your fermented egg won’t outlive you—it doesn’t take that long to make it. For several weeks or months, your regular egg is soaked in salt, ash, quicklime and rice hulls to make these millennium eggs. This process will make the yolk creamy and cheese-like in texture while the whites transform into a dark-colored jelly. Century eggs are a perfect pair to congee or rice porridge—an addition that is definitely unique and flavorful.