Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.
Shio-koji, Kefir Dressing
・2tsp Dijon mustard
・A pinch of ground pepper
・1tbsp Vinegar (if more sourness is necessary)
1, Mix kefir, shio-koji, mustard, pepper in a bowl.
2, If you prefer more sourness, add vinegar little by little and mix well.
Both kefir and yogurt have creamy tastes, and are traditionally made from milk. They also both have plenty of protein, calcium, B vitamins, potassium, and probiotics. However, they are quite different. Kefir has more protein and more probiotics. Kefir is kind of thinner than yogurt. has a thicker consistency.
Kefir and yogurt are made differently. It ferments at lower temperature, while many types of yogurt start culturing under heat. Kefir contains a larger number of different types of bacterias, and it’s better for the gastrointestinal tract because of this. Kefir’s active yeast also has more nutritional benefits than that of yogurt.
Kefir contain nutrients in varying amounts from negligible to significant, including dietary minerals, vitamins, essential amino acids, and conjugated linoleic acid, in amounts similar to unfermented cow, goat or sheep milk. Kefir is composed mainly of water and by-products of the fermentation process, including carbon dioxide and ethanol.
Typical of milk, several dietary minerals are found in kefir, such as calcium, iron, phosphorus, magnesium, potassium, sodium, copper, molybdenum, manganese, and zinc in amounts that have not been standardized to a reputable nutrient database. Also similar to milk, kefir contains vitamins in variable amounts, including vitamin A, vitamin B1 (thiamine), vitamin B2, vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B9 (folic acid), vitamin B12 (cyanocobalamin), vitamin C, vitamin D, and vitamin E. Essential amino acids found in kefir include methionine, cysteine, tryptophan, phenylalanine, tyrosine, leucine, isoleucine, threonine, lysine, and valine, as for any milk product.