Fermented Sauces

5 ingredients tagged "Fermented Sauces" — how they affect digestion, energy, sleep, and mood.

Doubanjiang Doubanjiang is a fermented soybean and broad bean paste originating from China, used as a savory seasoning base in cooking. It is very high in sodium and contains compounds from fermentation, including umami-contributing glutamates and oligosaccharides, that may influence digestive function.
Fermented Locust Beans Fermented locust beans are the seasoned, fermented seeds of Parkia biglobosa, a West African tree legume used primarily as a savory condiment and seasoning paste. They contribute umami flavor and contain compounds from fermentation and the legume base.
Fermented Soybean Paste Fermented soybean paste is a traditional condiment made from soybeans, salt, and koji mold, containing live microorganisms and bioactive compounds from the fermentation process. It is a nutrient-dense source of protein, sodium, and bioavailable minerals.
Fish Sauce Fish sauce is a fermented condiment made from salted anchovies and salt, used primarily in Southeast Asian cuisine. It is very high in sodium and contains bioactive compounds from fermentation, including free amino acids and umami-active glutamates.
Soy Sauce Soy sauce is a fermented condiment made from soybeans, wheat, salt, and koji mold, commonly used in Asian cuisines. It is high in sodium and contains compounds from fermentation including free amino acids and vasoactive amines such as histamine.

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