How to Fermented Emulsion

What You Need to Know

Lacto-fermented alliums (garlic, shallots) produce surface-active peptides and organic acids that lower interfacial tension. Key reactions include enzymatic hydrolysis of proteins into emulsifying peptides (e.g., garlic alliinase converting alliin to allicin) and microbial production of biosurfactants like rhamnolipids.

Creates sauces with deeper umami and prolonged stability - think fermented garlic aioli that holds for days without separation. Used in Nordic cuisine with fermented dairy, and in Korean cooking with fermented soybean pastes emulsified with oils.

Key Parameters

Steps

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