Fermented Foods Quotes

Kogi changed what a generation eats, introducing people to fermentation and different vegetables and flavors.

Among those kinds of food which the good housekeeper should scrupulously banish from her table, is that of hot leavened bread....I believe it more often lays the foundation of diseases of the stomach, than any other kind of nourishment, used among us.

I love a good miso soup: it's fermented. It really helps with the immune system. I'll add tofu, carrots and seaweed.

Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges.

Had I accepted the pickle juice, I would be drinking pickle juice right now.

For us in Asia, fermented, bubbly, creamy things are just the norm.

Korean food is primarily based on herbs and shoots and sprouts. There's no pasture land in Korea; we eat like Hobbits.

One bit of advice someone gave me - which I haven't yet tried - is that if you go to an area where you might pick up a tummy bug, you should seek out the local probiotic yogurt. Eating it will introduce you to the local gut flora, apparently.

One USDA scientist went so far as to claim that there has never been a documented case of food-borne illness from eating fermented vegetables.

I probably eat yogurt more than anything else.

I also have a lot of preserved foods, things that will keep for a long time like dried fish, seaweed or lotus seed.

I've been amazed to learn all of the links between microbial health and our general health. This all started by trying to understand fermentation. The fermentation outside your body, and its relation to the fermentation inside your body. The key to health is fermentation, it turns out.

I go to Japan every November on vacation, and the one thing I never return home without is yuba, which is the thin skin that forms atop boiling soy milk. You skim it off and either eat it fresh or dry it.

I'm trying to do the paleo diet. No carbs.

Eat a plant-based diet - which act like prebiotic and probiotics in the gut.

My mother used to make the most amazing yogurt.

During the strict macrobiotic chapter of my life, I ate miso soup every day for breakfast and sometimes with dinner as well.