How to Fermentation

What You Need to Know

Fermentation involves the action of microorganisms, such as bacteria, yeast, and mold, on food, resulting in the production of compounds with distinct flavors, aromas, and textures. It can be classified into three main categories: wild, controlled, and spontaneous fermentation, each with its own characteristics and requirements.

Steps

1. 1.

   Kimchi (Korea): Lacto-fermentation creates tangy flavor and preserves vegetables

2. 2.

   Natto (Japan): Bacillus subtilis fermentation produces sticky texture and umami

3. 3.

   Kombucha (China): Symbiotic culture produces effervescence and probiotic acids

The Science

Primary Reaction

Microbial metabolism

Common Mistakes