Effects of fermented foods

Fermented foods in general (yogurt, pickles, kimchi…) contain probiotics that are good for digestion, purify the body, help lose weight, boost immunity and are good for the skin. Typical Korean fermented foods include soy sauce, chili sauce and fish sauce. The most famous Korean fermented food is kimchi, dubbed the "new superfood" because it is rich in beneficial bacteria, providing a lot of Vitamins A and B for the body.

Fermentation has the potential to increase the content of certain vitamins. Fermented milk is usually very rich in B vitamins, saccharomyces cerevisiae increases the amount of vitamin B1 (Thiamin), PP (Nicotinamide) and vitamin H (Biotin). It is through fermentation that proteins are broken down into amino acids that are much easier for the body to absorb. The fermentation process helps to break down toxins such as HCN - a toxin found in cassava, bamboo shoots, or some other substances found in cereals. Fermentation can also neutralize anti-adsorbents such as phytic acid present in cereal grains. They also lower pH levels, inhibiting rot-causing bacteria, harmful bacteria and even parasites.