9 Fermented Vegetables That Will Add Flavor to Your Meals

Asian cuisines usually infuse this to their dishes and western cuisines use this to add an Asian touch to their dishes.

Fermented vegetables

Fermented vegetables are a great way of adding flavor and exotic taste to your dish. Asian cuisines usually infuse this to their dishes and western cuisines use this to add an Asian touch to their dishes. Modern and experimental dishes are learning to infuse fermented vegetables in the dishes.

The great thing about it is, chefs can be all dandy and fancy in throwing a pinch of fermented vegetables to their creation and so can you. This article will give you 9 fermented vegetables that you can throw on to pizzaz to your homemade dish.

Fermented Vegetables to Add to Your Meals

1. Miso

Miso is a fermented vegetable composed of soybean, salt, bacteria, and grain. Sometimes, miso’s grain ingredient can be either rice, barley, or oats.

Do not overcook by rendering it through too much high temperature and by longer periods of time. You might eliminate the good bacteria and nutrients out of your Miso. The best way to add Miso in your soup or sauce is by adding it in the end (fires are turned off and the dish is ready for cooling).

There are many types of Miso. Each type of Miso is added to a dish that suits it. The lighter the Miso, the more bland and less kick it has. The darker the Miso, the perkier and more pronounced is its flavor.

Here are some of the dishes in which you can throw in your Miso fermented vegetable:

  • Miso Soup in Seaweed and Tofu
  • Caramelized Onion Aubergine
  • Mix Vegetable Salad

Precaution: Miso has a high salt content. Therefore, if your doctor confined you to a diet in which you should lower your salt or sodium consumption, try to use Miso in moderation.

2. Sauerkraut

Sauerkraut is a fermented vegetable that originated in Germany and later flourished in France. It is a cabbage that has been lacto-fermented. It is pasteurized in a pot and is preserved for a long time. The process of lacto-fermentation allows the cabbage to be softer, more digestible, and gain vitamins.

Unpasteurized sauerkraut has more good bacteria than a pasteurized one. You can distinguish pasteurize from unpasteurized by looking at the Sauerkraut’s package.

Here are some dishes you can infuse Sauerkraut in:

  • Meatball with Sauekraut
  • Bratwurst Stew with Sauerkraut
  • Turkey Sausage with Sauerkraut
  • Ham, Bean and Bacon Soup with Sauerkraut
  • Pork Loin Dumplings in Sauerkraut

3. Tempeh

Tempeh is a fermented soybean with a mixture of the mushroom Rhizopus oligosporus. Fermentation sticks the soybean to each other. During the fermentation process, the mushroom Rhizopus oligosporus disappears but it leaves a lingering taste to the fermented dish.

Tempeh is rich in protein and fiber. Tempeh as a fermented soybean is easy to digest.

Here are some dishes you can infuse Tempeh in:

  • Salad With Tempeh
  • Tempeh Tacos
  • Teriyaki Tempeh
  • Sweet and Sour Pork Tempeh
  • Guacamole Avocado Toast with Tempeh
  • Tempeh Sloppy Joes
  • Curry Kale With Tempeh
  • Korean BBQ With Tempeh
  • Curry Kale With Tempeh
  • Buffalo Wings Tempeh Tenders
  • Ramen With Roasted Tempeh

4. Sourdough bread

Sourdough bread is a wheat-derived flour fermented vegetable which uses water to help in the fermentation process. Throughout the fermentation process, a culture of yeast and bacteria develops. The presence of yeast and bacteria allows the bread to rise when you bake it. If what you have is a piece of leavened bread, that bread should be artisanal (it has undergone a fermentation process of at least 24 hours). Sourdough bread with a more pronounced taste is a nice touch to your toast.

Here are some dishes you can infuse Sourdough bread in:

  • Mushroom Cheese Crostini
  • Tomato Crostini
  • Zucchini Cheddar Toast
  • French Onion
  • Philly Cheesesteak Sourdough Bread Bowl
  • Sourdough Waffles
  • Asparagus with Sourdough
  • Sourdough Egg Breakfast
  • Bacon Cheese Dip with Sourdough Bread
  • Gouda Grilled Cheese in Sourdough Bread
  • Blackberry Sourdough Scones
  • Sausage Sourdough Stuffing

5. Kimchi

Kimchi is a traditional food from Korea. Nowadays, it becomes more and more popular (thanks to the amazing unlimited Korean Barbeque experience). It can almost be found anywhere and in barbeque dishes. Its delicious warming taste and acidity are exploited to suit Asian dishes. Kimchi benefits are better captured if you chose to buy its unpasteurized and refrigerated version.

Here are some dishes you can infuse Kimchi in:

  • Scrambled Eggs with Kimchi
  • Kimchi On Grilled Cheese
  • Kimchi Into Deviled Eggs
  • Tacos with Kimchi
  • Fried Rice with Kimchi
  • Quesadilla Kimchi
  • Pizza Kimchi
  • Kimchi Dumplings
  • Kimchi Fried Rice
  • Stew with Kimchi
  • Kimchi Pancake
  • Kimchi Spaghetti
  • Korean BBQ

6. Atchara (Grated Unripe Papaya Relish)

Atchara a popular side dish in the Philippines. The acidity of atchara is paired in almost all dishes in the Philippines. Atchara is pickled grated papaya. It is often paired with grilled fish or meat. Atchara is good to be paired with salty dishes. This is not only popular to the Philippines it is also used in dishes in some countries in the Southeast Asian Region.

Here are some dishes you can infuse Atsara in:

  • Pork Rind with atsara
  • Round pork belly with atsara on the side
  • Smoked salmon with atsara
  • Pork belly barbeques with atsara
  • Grilled milkfish with atsara
  • Salted egg with atsara on the side
  • Tocino with atsara on the side
  • Beef and fried egg with atsara

7. Cheonggukjang

Cheonggukjang is a fermented soybean paste that originated in Korea and is alive in the Korean dish scene even more now. It contains both whole and ground soybean. This has a little bit of pronounced taste than ssamjang (also a fermented soybean paste).

Here are some dishes you can infuse Cheonggukjang in:

  • Cheonggukjang Jjigae
  • Stews and pork with Cheonggukjang
  • Soup with kimchi with Cheonggukjang

8. Curtido

Curtido is a lightly fermented cabbage relish. It originated from Central American countries and is a typical scene in the Salvadoran cuisine. Curtido is made from the mixture of cabbage, onions, carrots, and lime juice.

Here are some dishes you can infuse Curtido in:

  • Grilled pork with curtido as a side dish
  • Barbequed beef with curtido

9. Gundruk

Gundruk is made with fermented vegetables of Brassica family. It is usually served as an appetizer or side dish.

Here are some dishes you can infuse Gundruk in:

  • Typically made with a soup that is mixed with anchovies

Fermented vegetables

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