A fascinating study by the World Institute of Kimchi (WiKim) found that the cabbage in kimchi is a key source of lactobacilli in the fermented product. Garlic also contributes to the lactobacilli, while ginger and red pepper did not contribute. Of note, neither cabbage or garlic alone could replicate the final community of fermented kimchi. All vegetables were needed to bring the full bacterial community. The findings were published in the journal Food Chemistry. Researchers say it’s a building block to further understand food.
Peter Belenky, a professor of molecular microbiology and immunology who analyzed the study, said: “I think really what it tells us is that, yes, some ingredients bring specific bacteria, but you really need everybody working together in order to bring the full community.”
Read more (Popular Science)
“Why do some foods like chocolate, wine and cheese taste so delicious? Fermenting magically transforms their original ingredients into something more desirable. Besides upping flavor, some lactic-acid ferments, such as homemade sauerkraut, actually strengthen your immune system.”
Rebecca Wood, “Fermented Foods Strengthen Immune System“
Ever wonder why you crave umami, the savory food taste common in fermented foods? You were born with it.
“When you say taste, it’s actually just as much the nose because were actually using all the five senses when we say taste or taste experience,” says Ole Mouritsen, a professor of gastrophysics at Copenhagen University in Denmark. “Taste and particularly odor is very good to invoke memories, good memories and bad memories, because that’s the way its hardwired in the brain. These senders that store our memories are stored to the limbic center, and the processing center for taste and odor are in the same area. You can be brought back to your grandma’s kitchen in no time.”
The five basic tastes are: sweet, sour, salty, bitter and savory (umami).
He continues: “There are some basic tastes and odors that you prefer. We’re born to like sweet and umami, and we’re born to dislike bitterness and too much sourness. But our preferences change over time.”
Mouritsen and Adam James, founder of fermentation condiments company Rough Rice, spoke with Cooking with Science host Kevin Glidden on the topic of fermentation and taste. Glidden brings researchers and foodies together in an interactive interview for the Tasmanian Institute of Agriculture.
Glidden asked why Mouritsen and James think fermented foods played such a big part in other culture’s diets, but not in the Western diet.
James travelled on a Churchill Fellowship-backed fermentation world tour to study ancient and modern fermentation techniques. He pointed out that fermentation has never been part of Western culture.
“If you look at what my biggest influences are – Japan, Korea, China – they eat fermented foods pretty much with every meal, in the form of a pickle or a soy sauce,” James said. “But again, I think that’s something that’s just been part of their culture. Families would sit down and make kimchi together.”
Mouritsen agreed, adding: “If we want to learn about making old-fashioned pickles, we will not ask our mothers, we’ll ask our grandmothers, because the knowledge is lost.”
In the segment, James made a brown rice congee with Tasmanian abalone and fermented condiments. Congee – an Asian rice porridge – dates back 4,700 years, 1,000 years before shoes were invented. James’ cooked his congee using untraditional methods. Congee is usually made using a chicken stock or duck stock as a base, but James made his congee with shitake mushrooms, fresh tomatoes and kelp. Though no meat was used, the result was an umami-tasting flavor.
A new Kerry Health and Nutrition Institute white paper titled “Umami: The Taste that Perplexes” details why umami is a vital food flavor. Umami’s functions and biological mechanisms are not very well understood. “…Unfortunately the way many people have learned about umami is through the stigma of monosodium glutamate (MSG), the prototypical stimulus of umami taste,” writes author Nancy Rawson, the associate director of the Monell Chemical Senses Center.
The umami flavor, though, extends well beyond MSG. It can be found in every day food, like mushrooms, tomatoes and aged cheese. Umami is popular in Asian cultures, where fermented food is high in the glutamate compound. Fermented fish and fish sauce are a common cooking item in South East Asia cuisine, creating “a more balanced taste.” Miso and soy bean paste are used in North Asia, where they flavor food with “a natural and longer lingering taste and mouthfeel.”
Mouritsen said umami is one of the ultimate dining experiences. He adds: “It gives you appetite, when you stick it in your mouth, the saliva starts running. It’s a very good way of getting appetite. We have receptors in the stomach, in the intestinal system, that signals back to the brain that those umami-rich food, and it will eventually tell you to stop. It’s knowledge one could use to make more healthy eating patterns for people.”
Fermentation traces back to many Ancient cultures, Korean and European the most publicized. Here is a fascinating look at fermentation in India from the newspaper “The Indian Express.”
From the article: “Fermented foods are a staple in the Indian diet, with most meals incomplete without a bevy of lacto-fermented achaars that add a healthy kick of flavours, from sweet-and-sour to spicy and tangy. These household staples are made by immersing fruits and vegetables in saltwater brine, releasing microbes that generate a natural preservative, in turn amping up the vitamin quotient and nutrition levels of your favourite pickle, whilst enhancing the complexity of flavours savoured with each bite. …
South Indian staples from idlis to appams and dosas feature fermented rice-and-dal batters; in the North, fermentation has led to probiotic drinks suited to the regional climate from the creamy lassi to the tart-and-salty kanji, featuring antioxidant-rich black carrots, mustard seeds, water and black salt, with the potent concoction preserved in ceramic jars and left to ferment in the sun for as long as two to three days before being strained and served. In fact, when you get down to it, even your favourite snacks involve an element of fermentation, with fluffy tea-time dhoklas (a Gujarati speciality) made with a fermented batter of besan or chana dal, curd, water, baking soda and turmeric.”
Read more (The Indian Express)