Fermented Foods - CulinArt Group

Eat Well Blog

Fermented Foods

Last week we dove into the health benefits of probiotics, so this week we’re here to share foods that contain naturally-occurring sources of probiotics. These foods are called “fermented foods”. Fermented foods contain good bacteria that can help the gastrointestinal tract with digestion and immunity. Curious to know which foods can provide a boost of helpful bacteria? Try including some of these fermented foods in your diet for an array of health benefits, not to mention flavor!

Sauerkraut is a German dish made of pickled shredded cabbage. It contains vitamins A,B,C and E which can boost brain power and combat depression and anxiety.

Add kimchi into your diet if you’re looking to boost energy, enhance digestion and improve your skin! Kimchi is a traditional Korean spicy side dish which is fermented.

Even the most wary of eaters have already tried (and loved) pickles, so we deem the pickle our gateway drug into fermented foods.

Miso is a traditional Japanese seasoning bursting with umami (savory) flavor. It is produced by fermenting soybeans with sugar, salt and sometimes grains. A little bit goes a long way, since it is nutritionally dense and has remarkable disease-fighting properties that have been tested through the ages.

Tempeh, a tofu-like brick, made by fermenting cooked soybeans with a mold, is firm with an earthy flavor, making it a great meat alternative. Since the whole soybean is used, it’s also a great way to add some extra fiber to your meal.

Kefir is a tart beverage made by fermenting milk with bacteria (the good kind!) and yeast. It literally means “good feeling” in Turkish, and it is great for regulating digestion, strengthening bones and teeth thanks to its high calcium content. Kefir also supports the nervous system and energy metabolism with B vitamins.

Chances are, you’ve already enjoyed yogurt, a supermarket staple. Look for varieties with live active cultures and probiotics such as L. bulgaricus, S. theramophilus, bifidobacterium lactis, L. acidophilus, L. casei. In addition to being a source of probiotics, yogurt is a great source of protein, calcium, riboflavin, and vitamin B12. Feeling adventurous? Try making your own yogurt at home using an instant-pot and milk.

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  • July 23, 2018



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“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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