Tag: Fermented chickpeas

Natto, a traditional Japanese fermented soybean dish, is one of the richest food sources of Vitamin K2, providing a powerful example of plant-based menaquinone-7. Today, the demand for plant-based nutrition has led to the widespread availability of high-quality, effective vegan K2 supplements derived from similar fermentation processes.

While raw or cooked chickpeas contain vitamin K1, they do not naturally contain significant amounts of vitamin K2. Vitamin K2 is, however, produced when chickpeas are specifically fermented with certain bacteria, a process inspired by the Japanese dish natto.

Fermented foods have exploded in popularity for their probiotic benefits, with a 149% increase in fermented product sales in 2018 alone. This rise leads many to wonder: is it okay to eat fermented hummus, or is that fizzy tang a sign of spoilage?