Heating fermented foods

We have received a lot of questions recently regarding the cooking of fermented foods.

The cultures in fermented foods do not particularly like to be cooked. It has been so cold for so long and every one wants something hot to eat. But the cultures rapidly die off when brought to a boil. 

The cultures tend to do best at warm temperatures, just like us. 

We recommend adding Raw Slaws, sauerkraut, miso, etc to you hot food after you remove it from the heat. It gives the culture a fighting chance to make it to your gut.

We typically add the fermented food as the very last ingredient as the dish is going to the table. 


Mike Schwartz
Mike Schwartz


Mike is the owner of BAO Food and Drink and the Organic Food Incubator. He has worked in the food and beverage industry for over 35 years.

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