How to Fermentation Approaches

What You Need to Know

Fermentation involves microbial action, primarily by lactic acid bacteria and yeast, to produce new compounds. The three main approaches are wild, controlled, and spontaneous fermentation, each with distinct characteristics and applications.

Steps

1. 1.

   Kimchi (Korea): Creates signature sour-spicy flavor and probiotic benefits

2. 2.

   Sourdough bread (Ancient Egypt): Develops complex flavors and improves digestibility

3. 3.

   Tempeh (Indonesia): Transforms soybeans into protein-rich cake with nutty flavor

The Science

Primary Reaction

Microbial fermentation

Common Mistakes