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.


The 13 Best Things About Eating Clam Chowder


It’s National New England Clam Chowder Day, folks, which means if you live anywhere with normal. January. weather, it’s about time you changed your dinner plans. Unless you were planning on eating clam chowder to begin with, in which case, you probably already know what’s up.

For everyone else though, here’s some of the best parts about eating the creamiest, feel-good-iest, tragically-most-underappreciated-iest cold weather food, ever.

1. Not getting it served in a ceramic bowl:

Ceramic bowls are sad and cold and don’t do their due duty of serving as a dish and well, a dish, all at the same time.



Picthx Wikipedia




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Picthx Kellie’s Kitchen


2. Actually getting it in a bread bowl, complete with cutaway top for your dipping pleasure:


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3. Letting chowder soak in and soften up the bread:


Picthx Mel’s Sweet Life



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4. And then getting to eat the bread:


Picthx Trip Advisor



Picthx Serious Bread Serious Cheese


5. Don’t forget the toppings!

Like oyster crackers:


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6. Or bacon bits:


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7. Or croutons. Never forget the croutons:


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Picthx What’s Gaby Cooking?



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8. If you’re feeling really adventurous, you could even try it in an all-bacon bowl:


Picthx Kabapu


9. Or you could get it with popcorn:


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10. Or try a clam chowder po-boy:


Picthx Simple Comfort Food


11. You could get it Asian-Style, with clam chowder udon or clam chowder “curry”:


Picthx Noodlecat via Foodbeast



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12. And clam chowder poutine, anyone?


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13. Or you could always get it the old fashioned way:


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Goodness knows it’s still better than the other alternative:


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The Evil Snackwich

This sandwich looks mean right down to the pile of yeast that made it, yikes! I never knew pretzels, sourdough bread, one olive and a piece of meat could look so scary! (Thx IW)


Eladio's Restaurant

Recently I was in Santa Barbara for my uncle Mark’s wedding. After an incredible night of drinking and partying, and a morning of a pretty heavy hangover, food couldn’t sound any better. My sister had been to this spot on State St. called Eladio’s which sounded great to all the parties involved, so we all walked down the beach to get some breakfast. Follow me through this meal, because it was seriously on another level.


Cheesy Egg In A Frame

Sometimes you come across a recipe that is just too good to pass up. Recently hanging out with my friend Jay, he showed me how he would cut a circle in a piece of sourdough bread and fry an egg in the middle. I was really pumped on thinking about that combo of foods that I had to try it. As I proceeded to feast out, my mother let me know that what I made was called an Egg In A Frame, and it was an old camping trick. Check my experience after the jump.