Social Media Images - Fermenting Foods Bundle | Healthinomics

Fermentation is an ancient technique of preserving food. The process is still used today to produce foods like wine, cheese, sauerkraut, yogurt, and kombucha.

Fermented foods are rich in beneficial probiotics and have been associated with a range of health benefits — from better digestion to stronger immunity. Fermentation also promotes the growth of beneficial bacteria, known as probiotics.

Share the images in this bundle to promote the benefits of fermentation and give your social media followers some tips to ferment their own foods.

Inside The Bundle

The Fermenting Foods Bundle includes 20 beautiful pieces of visual content:

Fermenting Foods Bundle | By Healthinomics

Image Content

  1. 10 Great Fermented Foods
    1. Sauerkraut
    2. Kimchi
    3. Fermented Ginger
    4. Pickles
    5. Beet Kvass
    6. Fermented Assorted Veggies
    7. Grass-Fed Yogurt or Kefir
    8. Grass-Fed Cheese
    9. Coconut Milk Yogurt or Kefir
    10. Fermented Soy-Natto, Miso & Tempeh
  2. The Benefits of Fermented (Cultured) Foods
    • Rich in Probiotics
    • High in enzymes
    • Highly bioavailable nutrients
    • Excellent digestive support
  3. Reasons to Eat Fermented Foods
    1. Balance Gut Flora
    2. Improve Digestion
    3. Increase Nutrients
    4. Improve Taste
    5. Keep Food Longer
    6. Save Money
    7. Absorb Nutrients
    8. Build Immunity
  4. 10 Great Fermented Drinks
    1. Apple Cider Vinegar
    2. Kombucha
    3. Coconut Water Kefir
    4. Water Kefir
    5. Grass-Fed Whey Water
    6. Organic Red Wine
    7. Fermented Herbal Teas
    8. Beet Kvass Juice
    9. Pickle Brine
    10. Sauerkraut Juice
  5. Fermented Foods
    • Creates good bacteria
    • Aids Digestion
    • Rich in Vitamin A
    • High in Fibre
    • Rich inProbiotics
    • Rich inVitamin C
    • Immune Booster
    • Rich inVitamin K
  6. Fermentation 101
    • Kefir – Kefir contains B vitamins magnesium, calcium and protein and works excellent as the base of dressings or a smoothie.
    • Kimchi – Kimchi is loaded with vitamins A and C, minerals such as magnesium, calcium and selenium and, of course, probiotics.
    • Tempeh – Fermented soybeans make this vegetarian source of protein also a good source of probiotics.
  7. Fermenting Food Tips: Concentration of Salt is Key
    • Using More Salt – Slower preservation process leaves a frim/crisp texture less likely to spoil
    • Using Less Salt – Faster preservation process leaves a soft texture more likely to spoil
    • Using Too Much Salt – Inhibits the fermentation process.
    • Using Too Little Salt – Bad bacteria will overtake the good bacteria and the fermentation will spoil.
  8. 5 Best Tips For Making Fermented Foods
    1. Use high-quality ingredients
    2. Use appropriate equipment
    3. Ferment foods at room temperature
    4. Store fermented food in the refrigerator
    5. Experiment with eating
  9. Fermentation vs Pickling (comparison in table format)
  10. Sauerkraut
    When cabbage and salt are combined and massaged to create a brine, the naturally- occurring bacteria present on the cabbage creates sauerkraut.
  11. Fermenting Foods – The Importance of a Starter
    A “starter” is the culture that causes fermentation. In some foods, such as vegetables, the starter necessary for fermentation is already present, and all that’s required is placing the food in the right environment for fermentation to take place. For other ferments, such as kombucha, the starter must be intentionally introduced.
  12. Around The World
    Fermenting has roots in cultures from nearly every continent.

    1. Germany, Poland Sauerkraut
    2. Greece Yogurt France Wine, cheese
    3. Italy Balsamic vinegar, prosciutto, salami
    4. Belgium Beer
    5. Mexico Tepache
    6. Latin America Queso fresco
    7. El Salvador Curtido
    8. Peru Chicha
    9. Egypt Pickled lemon
    10. Ethiopia Injera, t’ej
    11. Russia Kvass
    12. Burma Lahpet
    13. India Dosa, chutney
    14. Korea Kimchi
    15. China, Far East Tofu
    16. Indonesia Tempeh
    17. Japan Miso, amazake, natto
  13. Did You Know? The tradition of fermenting dates back to the Neolithic period when fermented fruit was consumed. Bread, wine, and cheese are also among the earliest forms of fermented foods.
  14. Glass Mason Jars
    Clear glass mason jars are an ideal vessel for many types of ferments. It’s easy to see the contents and track the progress of fermentation, they come in a variety of standard sizes, and they are impervious to stains. The only downside is fragility; the glass can break easily.Best for: lacto-fermented vegetables, fermented dairy, alcoholic beverages, vinegars.When fermenting for longer than one week, use plastic lids for Mason jars. Steel lids can begin to rust when exposed to the salt and acids of fermentation for an extended period of time.
  15. Sourcing Ingredients
    Good ferments start with high-quality ingredients. As a general rule, you should always buy ingredients that are grown with a minimum of added chemicals, so organic is often the best choice. Look for ingredients with a certified organic label, which means the producer has followed organic growing practices.
  16. Ideal Fermentation Environments
    Watch The Light – Light can interfere with the fermentation process, so it’s best to keep ferments in a dark place, especially those that are particularly light-sensitive, such as vinegars and kombucha. To minimize the risk of light interference, use an opaque fermentation vessel (such as clay), store in a dark cabinet or closet, or surround the fermentation vessel with a dark fabric.
  17. Ideal Fermentation Environments
    Find The Right Temperature – Most ferments have an optimal temperature range. Fermenting below the ideal range can result in the microorganisms becoming dormant while fermenting above the active range can kill the beneficial microorganisms. Ambient room temperature (65°F–75°F; 18°C–24°C) is within the optimal fermentation range for many ferments, but some require temperature control.
  18. What is Fermentation?
    Fermentation is akin to alchemy. Given the right conditions, simple ingredients can come together and undergo a transformation to become something entirely different and new. When microorganisms, known as the starter, are introduced to the carbohydrates in food and kept under certain conditions for an extended period of time, fermentation takes place.
  19. Fermenting Foods – A Global Tradition
    The origins of fermentation are as varied as the foods themselves and the diverse cultures they represent. Nearly every culture on the planet uses fermentation in some form. Fermented foods are found the world over, and they play an important cultural and practical role in many cuisines. Many ferments can be found in similar forms all over the world, while others are unique to specific locations.
  20. Why Ferment?
    Eating fermented foods, which are rich in beneficial bacteria, can help to restore balance and vitality to the microflora in our guts, improving digestive function and strengthening the immune system. Fermentation also remains a simple, natural way to extend the life of produce and dairy products, without the need for added preservatives.