9 Facts About Fermented Foods That You Probably Didn’t Know

Fermentation is a glorious chemical reaction that converts a carbohydrate/sugar to alcohol or acid. Our founding father, George Washington, was so down with fermentation that he owned his own whiskey distillery. The waste his distillery produced was used to feed his pigs, which had to have made the best tasting bacon. If you’re short one presidential distillery, but want to learn more about fermented goods, keep reading.

1. Fermentation increases the nutritional value of raw produce


In addition to the ramped up vitamins and minerals, fermented vegetables carry friendly bacteria and live enzymes. These cultures are beneficial to both your digestive and nervous system while protecting our bodies from harmful bacteria and other toxic substances.

2. Ancient Chinese people may have fermented the first alcoholic beverage


In what was a blend of rice, honey, and grapes, a 3,000 year old beverage was discovered in clay pots made in 7000-6600 BC. Corrosion sealed the pots over time, preserving the last batch of the beer-wine hybrid for modern scientists to analyze. Dogfish Head Brewery recreated the drink, Midas Touch, in 2005 with the help of the researchers, and it won a gold medal at the Great American Beer Festival in 2009.

3. Kefir gives you a good night’s sleep


Not to be confused with the actor from 24, this protein-rich drink contains tryptophan. That’s the same amino acid causing you to yawn after that turkey dinner. Bonus: a serving of this milk-based pro-biotic provides 20% of the daily calcium you need.

4. Sourdough was more valuable than gold


That delicious bread bowl we eat clam chowder out of was an integral part of the Gold Rush era. Alaskans would literally sleep with the dough to keep the yeast in it alive. San Franciscans enjoy their bread so much, their 49er mascot is named Sourdough Sam.

5. Kimchi is the national dish of South Korea


A true staple in Korean cuisine, a custom (read: non-stinky) version accompanied Yi So-Yeon, the first Korean astronaut in space. When stored properly, a jar of kimchi can last for a couple of years.

6. Tempeh is tofu’s kick-ass cousin.


While both are made from soybeans, their similarities end there. This Indonesian meat substitute has a better texture, making for tasty versions of fried chicken and tacos. The Swedish Department of Food Science even found a way to create this vegan-friendly protein without soybeans (with a blend of oats and barley) in regions where they can’t thrive.

7. Dosas are basically fancy crepes

Masala Dosa

A fermented batter of rice and lentils, this popular South Indian snack is delicate and paper-thin when grilled properly. It’s the country’s answer to sliced bread, often stuffed with pickles and flavorful chutney sauces. To eat it like a local, put down the fork and knife and get your hands in there.

8. You can wear kombucha



Microbial cellulose is the scientific term for dried kombucha culture, the “living,” tea-based beverage. A leathery texture, cellulose can be manipulated to create seamless clothing. Not bad for a fizzy and protein-rich drink that’s been around for over 2,000 years.

9. Sauerkraut helps you poop


This aesthetically bland, German condiment is best known as a sausage topping. The shredded stuff shouldn’t, however, be mistaken for the pickled variety: the only ingredient mixed with cabbage is salt. Unpasteurized kraut carries the same kind of healthy bacteria found in yogurt, helping with both digestion and constipation.

Packaged Food

Filet Mignon Jerky Coated in 23 Karat Gold and Chipotle Adobo


When we heard that the guys of Three Jerks were working on making filet mignon beef jerky a real thing, two things crossed our mind. The first: It’s about damn time. The second: Yes. Please. And all of it. (The Third: That’s what she said.)

The idea behind their next-level jerky concept was to find the “highest quality, purest and most delicious jerky.” After an entire year of testing out a variety of different cuts, these self-proclaimed jerks and die-hard foodies decided that only highly-coveted bits of tenderloin would do.

“The result is an aristocrat amongst plebeians- choice meat and dazzling flavors that create incomparable beef jerky. To insist that our beef jerky is delectable would be putting it modestly. We apologize in advance for shocking your senses and rendering all other jerky unpalatable,” the dudes eloquently explain on Kickstarter.

Curious, we had them send over some samples to try.


The Original

Alright. We gotta hand it to them. This stuff makes your standard gas-station jerky look like edible chew toys. It’s not only good but oh-so tender. The jerky is thicker than most and tears off easily, so you’re not playing tug-of-war with your teeth. The Original taste is more sweet than salty, with a pleasant hint of pepper. The fact that you’re eating dehydrated filet mignon is obvious in both texture and taste.

Chipotle Adobo

This is where it’s at. Maybe I’m biased to this flavor due to its distinct Filipino marinade (reminds me of mama’s cookin’), but this was definitely my favorite of the bunch. The sweet, vinegar taste of the Filipino marinade blended effortlessly with the smoky pepper flavor of the Chipotle glaze.

Behold: the stuff of daydreams.

Memphis BBQ

Nope. While the overload of cayenne was definitely the promised kick “in the back of the mouth,” I’ve decided that such a sensation isn’t pleasant in the least bit.

Midas Touch (below)


Sadly, we didn’t get to try this one. Probably because it’s filet mignon coated in 23 Karat gold. We’re guessing it tastes like Rick James shouting, “I’m rich, b*tch!” while petting a really expensive Persian cat.

Check out Three Jerks Jerky and their Kickstarter campaign here.