Table 3 Frequency and types of fermented food consumed by respondents
From: Knowledge of fermentation and health benefits among general population in North-eastern Slovenia
Daily n (%) | Several times per week n (%) | Once a week n (%) | Several times per month n (%) | Once a month n (%) | Rarely n (%) | Seasonally n (%) | Never n (%) | |
|---|---|---|---|---|---|---|---|---|
Yoghurt | 33 (9.5) | 84 (24.1) | 49 (14.1) | 31 (8.9) | 13 (3.7) | 29 (8.3) | 1 (0.3) | 12 (3.4) |
Milk Kefir | 11 (3.2) | 20 (5.7) | 18 (5.2) | 19 (5.4) | 114 (32.6) | 66 (18.9) | 7 (2.0) | 94 (26.9) |
Fresh cheeses (cottage cheese, mozzarella, etc.) | 11 (3.2) | 159 (46.4) | 61 (17.5) | 45 (12.9) | 22 (6.3) | 33 (9.5) | 3 (0.9) | 12 (3.4) |
Semi-hard cheeses (Gouda, Cheddar, etc.) | 20 (5.7) | 183 (52.4) | 74 (21.2) | 32 (9.2) | 11 (3.2) | 19 (5.4) | 1 (0.3) | 9 (2.6) |
Hard cheeses (Cheddar, Parmesan, etc.) | 24 (6.9) | 47 (13.5) | 35 (10.0) | 38 (10.9) | 166 (47.6) | 15 (4.2) | 4 (1.1) | 35 (10.0) |
Blue cheeses (Gorgonzola, Roquefort, etc.) | 1 (0.3) | 5 (1.4) | 13 (3.7) | 17 (4.9) | 27 (7.7) | 97 (27.8) | 1 (0.3) | 115 (33.0) |
Sour turnip | 2 (0.6) | 8 (2.3) | 26 (7.4) | 29 (8.3) | 55 (15.8) | 97 (27.8) | 83 (23.8) | 49 (14.0) |
Sauerkraut | 2 (0.6) | 7 (2.0) | 16 (4.6) | 40 (11.5) | 39 (11.2) | 42 (12.0) | 177 (50.7) | 26 (7.4) |
Sourdough bread | 8 (2.3) | 11 (3.2) | 13 (3.7) | 14 (4.0) | 7 (2.0) | 84 (24.1) | 2 (0.6) | 210 (60.2) |
Water kefir | 2 (0.6) | 4 (1.1) | 5 (1.4) | 3 (0.9) | 5 (1.4) | 32 (9.2) | 5 (1.4) | 293 (83.9) |
Kombucha | 2 (0.6) | 1 (0.3) | 4 (1.1) | 3 (0.9) | 3 (0.9) | 42 (12.0) | 2 (0.6) | 292 (83.7) |
Wine | 9 (2.6) | 23 (6.6) | 39 (11.2) | 44 (12.6) | 29 (8.3) | 165 (47.3) | 5 (1.4) | 33 (9.5) |
Beer | 10 (2.9) | 21 (6.0) | 44 (12.6) | 41 (11.7) | 22 (6.3) | 163 (46.7) | 5 (1.4) | 43 (12.3) |