Metabolic redox process producing energy in the absence of oxygen
Technical
Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and their electrons are transferred to other organic molecules. Anaerobic glycolysis is a related term used to describe the occurrence of fermentation in organisms when aerobic respiration cannot keep up with the ATP demand, due to insufficient oxygen supply or anaerobic conditions.
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Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
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Comprehensive guide to fermentation across cultures
Cold-pressed first-press fish sauce — backbone of Southeast Asian umami
Japanese technique fundamentals from an Iron Chef
Temperature
25°C optimal
0°C – 40°C range
Temperature range for optimal fermentation varies depending on the microorganism and specific process
Time
3-5 days
24 hours – 14 days
Equipment
Aroma ()
Compounds: Ethanol, Carbon dioxide, Acetic acid
Taste
Texture
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
Advanced fermentation techniques from the world's best restaurant
Comprehensive guide to fermentation across cultures
Cold-pressed first-press fish sauce — backbone of Southeast Asian umami
Japanese technique fundamentals from an Iron Chef
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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