Kimchi doesn't require sugar- the bacteria eat the sugar already present in the vegetables.
Kombucha does as that's the only food source for the bacteria.
Kvass would depend on the base but something like beet would also eat the natural sugar in the beets.
Sugar is an important part of any ferment as it is the fuel for the yeast or bacteria and because of that, most of the sugar will not be present in the end product.
Kimchi doesn't need sugar per-se, but it really helps a lot to have a proper fermentation. It takes a while for the sugars in the cabbage to be available as fuel, so adding a bit of sugar helps to speed up the process, so no other unwanted fermentation can take hold on your batch.
It isn't so much that fermentation requires sugar, but carbs in general. This can be refined sugar, starch, lactose, etc. It all depends on the kind of fermenting you plan on doing. Fermented vegetables usually just use the starches and natural sugars in the plant to feed the microbes. Milk ferments usually use the lactose and other sugars naturally found in milk.
It is important to keep in mind that with most fermentation, it will not consume anywhere near all of the carbs in whatever you are fermenting, though in some cases it may consume a significant portion of them. If you are worried about blood sugar, you are better off starting with something that you would be okay consuming if it wasn't fermented. Kraut tends to be pretty easy, but is not everyones cup of tea. Yogurt and milk kefir are also good starting ferments.
Fermentation requires sugars, but typically those sugars are simply present in the food. You do need to add extra sugar. Some recipes may call for sugar, but all you really need is salt and vegetables and maybe a little water. You can safely disregard added sugars, unless you're making kombucha, tepache, or like some kind of alcohol.
The bugs will eat some sugar but not a lot of it, so don't assume that by fermenting a vegetable it will have a different glycemic index. You're going to get basically the same amount of carbs as fresh.
Which is not to say there are no health benefits or reasons to eat fermented foods, but it's not a cheat code for dietary restrictions!
What type of ferment are you referring to?
I'm not sure. I see that most if not all recipes require sugar. Kvass Kambucha Kimchi
Kimchi doesn't require sugar- the bacteria eat the sugar already present in the vegetables. Kombucha does as that's the only food source for the bacteria. Kvass would depend on the base but something like beet would also eat the natural sugar in the beets.
Sugar is an important part of any ferment as it is the fuel for the yeast or bacteria and because of that, most of the sugar will not be present in the end product. Kimchi doesn't need sugar per-se, but it really helps a lot to have a proper fermentation. It takes a while for the sugars in the cabbage to be available as fuel, so adding a bit of sugar helps to speed up the process, so no other unwanted fermentation can take hold on your batch.
It isn't so much that fermentation requires sugar, but carbs in general. This can be refined sugar, starch, lactose, etc. It all depends on the kind of fermenting you plan on doing. Fermented vegetables usually just use the starches and natural sugars in the plant to feed the microbes. Milk ferments usually use the lactose and other sugars naturally found in milk. It is important to keep in mind that with most fermentation, it will not consume anywhere near all of the carbs in whatever you are fermenting, though in some cases it may consume a significant portion of them. If you are worried about blood sugar, you are better off starting with something that you would be okay consuming if it wasn't fermented. Kraut tends to be pretty easy, but is not everyones cup of tea. Yogurt and milk kefir are also good starting ferments.
Fermentation requires sugars, but typically those sugars are simply present in the food. You do need to add extra sugar. Some recipes may call for sugar, but all you really need is salt and vegetables and maybe a little water. You can safely disregard added sugars, unless you're making kombucha, tepache, or like some kind of alcohol. The bugs will eat some sugar but not a lot of it, so don't assume that by fermenting a vegetable it will have a different glycemic index. You're going to get basically the same amount of carbs as fresh. Which is not to say there are no health benefits or reasons to eat fermented foods, but it's not a cheat code for dietary restrictions!