What You Need to Know
Fermentation involves microbial fermentation of organic matter by lactic acid bacteria, yeast, or other microorganisms, resulting in the breakdown of complex compounds into simpler, safe products. This process can occur at various temperatures, including room temperature, cooler temperatures, and thermophilic conditions, and requires careful control of factors such as temperature, moisture, and substrate to avoid contamination and over-fermentation.
Steps
- 1.
Korean Kimchi (Korea): Preserves vegetables while developing complex umami flavors
- 2.
German Sauerkraut (Germany): Extends cabbage shelf life through lactic acid production
- 3.
Indonesian Tempeh (Java): Transforms soybeans into protein-rich cake via fungal fermentation
The Science
Primary Reaction
Microbial fermentation