Does the Mediterranean diet include fermented foods?
I feel like I don’t see it very often.
by ASpoonie22
3 Comments
HealthWealthFoodie
Yes, they are a common staple in the region and fit well into the eating style. Historically, it would have been a common way to preserve your excess harvest.
captfitz
Greek yogurt??
tgeethe
Cheese and yogurt are fermented foods that are part of the Mediterranean diet. But there are plenty of fermented foods from other cultures (particularly Asian cultures) that fit perfectly with Mediterranean diet principles. Some examples include:
Miso (Japan): A fermented soybean paste used in soups, marinades, and sauces.
Tempeh (Indonesia): A fermented soybean product typically sold in rectangular blocks. It has a firm texture and nutty flavor, and is often sliced and stir-fried, or marinated and grilled.
Kimchi (Korea): Made from fermented vegetables, primarily cabbage and radishes, seasoned with chili pepper, garlic, ginger, and other spices.
Gochujang (Korea): a traditional Korean red chili paste made from a combination of glutinous rice, fermented soybeans, and red chili powder. Great used in soups, marinades, and stir-fry sauces.
3 Comments
Yes, they are a common staple in the region and fit well into the eating style. Historically, it would have been a common way to preserve your excess harvest.
Greek yogurt??
Cheese and yogurt are fermented foods that are part of the Mediterranean diet. But there are plenty of fermented foods from other cultures (particularly Asian cultures) that fit perfectly with Mediterranean diet principles. Some examples include:
Miso (Japan): A fermented soybean paste used in soups, marinades, and sauces.
Tempeh (Indonesia): A fermented soybean product typically sold in rectangular blocks. It has a firm texture and nutty flavor, and is often sliced and stir-fried, or marinated and grilled.
Kimchi (Korea): Made from fermented vegetables, primarily cabbage and radishes, seasoned with chili pepper, garlic, ginger, and other spices.
Gochujang (Korea): a traditional Korean red chili paste made from a combination of glutinous rice, fermented soybeans, and red chili powder. Great used in soups, marinades, and stir-fry sauces.