Fermented Foods

Fermented Foods

Fermented Foods

Preservation of food products by fermentation has been a part of culinary history long before the science, safety, and nutritional attributes of fermented food and beverages were fully understood. The availability and diversity of fermented products, including cheese, bread, yogurt, kombucha, kefir, pickles, sauerkraut, kimchi, meat, soy products, beer, and wine has increased in recent years. Evidence is also increasing which indicates fermented foods can favorably alter the microbiota within the human gut, with implications for health and food safety. A number of fermentation-related materials have been developed at CSU to help in understanding the processes involved and health impacts.

kimchi Kimchi
kombucha Kombucha
Sourdough Starter Sourdough