Fermentiertes

Fermentation – Widespread in Asian food culture

Fermentation has been part of Asian cultural tradition for thousands of years, and it is used for far more than just preserving food. Fermented foods are an integral part of the diet in countries such as Japan, Korea, China, Vietnam, and India, with each region having its own ferments. Products like miso, kimchi, soy sauce, tempeh, or kombucha are typical traditional ferments that stand not only for flavor, but also for healthy eating, culinary craftsmanship, and knowledge passed down from generation to generation. In Asia, the digestive, health-promoting, and preserving qualities of fermented foods are highly valued, making them a staple of everyday nutrition.

What exactly happens during fermentation?

During fermentation, microorganisms such as bacteria, yeasts, or molds convert certain components in food into new substances. Most often, sugars or starches are converted into lactic acid (in lactic acid fermentation), alcohol and carbon dioxide (in alcoholic fermentation), or amino acids, enzymes, and aromatic compounds (in mold fermentation). As a result, foods become more flavorful, healthier, and longer-lasting.

When sugar is broken down, acid is produced, which naturally preserves the food. At the same time, enzymes are formed that break down proteins and fats. This process develops a variety of flavors, often with the characteristic umami taste. Beneficial microorganisms multiply and suppress harmful germs.

How fermentation makes food healthier

Fermented foods contain probiotic microorganisms that have a positive effect on the gut and strengthen the gut flora. They break down hard-to-digest substances and make nutrients more bioavailable. The enzymes formed during fermentation naturally support digestion. B vitamins and vitamin K increase, contributing to better nutrient supply for the body. Allergens are often reduced during fermentation, as microorganisms break down certain proteins and sugars that can trigger allergies and intolerances. The breakdown of sugar and starch can also be beneficial for certain diets and supports a healthy diet.

Making kimchi yourself – here’s how!

Ingredients (basic recipe):

• 1 napa cabbage (approx. 1 kg)
• 2 tbsp salt
• 1 carrot, 1 spring onion
• 2–3 garlic cloves
• 1 piece of ginger (approx. 3 cm)
• 2–3 tbsp gochugaru (Korean chili powder)
• 1 tbsp fish sauce (optional)
• 1 tsp sugar
• A little water

Method:

1. Cut the napa cabbage into pieces, mix with salt, and let sit for about 2 hours. Turn occasionally, then rinse well and drain.
2. Mix garlic, ginger, gochugaru, sugar, fish sauce, and a little water into a paste.
3. Grate the carrot, slice the spring onion, and mix thoroughly with the paste and cabbage (best done wearing gloves!).
4. Fill into a clean jar or fermentation vessel, pressing down well to remove air pockets. Leave some liquid at the top.
5. Ferment at room temperature for 1–2 days (do not seal the lid completely). Then store in a cool place, e.g., in the fridge. After about 5–7 days, the kimchi will be fully developed in flavor.

Tip:
The longer the kimchi matures, the more intense the flavor becomes. You can eat it raw or use it for frying, in soups, or as a topping!

Why order fermented products from Asia Foodstore?

• Wide variety: We offer a large selection of fermented foods – from miso paste, kimchi, and tofu to soybeans, fish sauce, and spicy gochujang chili paste.
• Authentically Asian: Asia Foodstore offers products directly from Asia, sourced from well-known Asian brands and manufacturers.
• Reliable quality: Our products stand out for their freshness, careful processing, and consistently high quality.
• Personal advice: Have questions about our fermented products and how to use them in cooking? Contact us – we are happy to assist you.
• Fast shipping: Your order will arrive within 1–3 business days. Shipping is free for orders over €49.

Buy fermented products from Asia Foodstore now

At Asia Foodstore, you’ll find plenty of fermented foods to use in your Asian recipes: kimchi, miso paste, fish and soy sauce, fermented garlic, gochujang chili paste, black beans, tofu, and much more. Experience the benefits of fermented foods and discover their intense flavors and positive effects on your digestion.

Would you like to learn more about our fermented products or have a question about a recipe? Simply send us an email or use the contact form – we’re happy to help!

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FAQ – Fermented products

Which foods can be fermented?
Many foods are suitable for fermentation, such as vegetables, soybeans and legumes, dairy products, grains and rice, fish and seafood, as well as tea and other beverages. This process makes them last longer, taste richer, and be easier to digest.

What role do lactic acid bacteria play in fermentation?
These natural microorganisms convert sugars into lactic acid during fermentation. This preserves the food, gives it a slightly sour taste, and provides probiotic benefits. Lactic acid bacteria are used in fermented products such as kimchi, sauerkraut, or yogurt and also promote a healthy gut flora.

Are there fermented foods suitable for breakfast?
Absolutely! Yogurt, kefir, or lassi are rich in probiotic lactic acid bacteria and are perfect for a healthy start to the day, just like kombucha tea as an alternative to coffee or juice. The well-known miso soup is also a popular breakfast dish in Japan.

What is miso and how do I use it?
Miso is a Japanese seasoning paste made from fermented soybeans, often mixed with rice or barley and the mold Aspergillus oryzae (koji). With its strong, salty, umami-rich flavor, miso is used in miso soup, sauces, dressings, marinades, or to season vegetable, rice, or noodle dishes.

How can I tell if a fermented food has spoiled?
A slight buildup of pressure from gases in the container and a sour smell are normal for fermented foods. If there is an unpleasant, rotten, or chemical odor, visible mold growth, or a slimy, discolored texture, the product should be discarded.