Methods of Fermentation

Let’s talk methods of fermentation:

🥒 LACTO FERMENTATION - creates an oxygen-free environment, by submerging vegetables in a salt brine or dry salting. Lactic acid bacteria consume carbohydrates in the form of natural sugars in the produce and convert them into lactic acid. This lowers the pH, and creates an acidic environment that preserves the food and enhances its flavor, all the while inhibiting the growth of harmful bacteria.

🫚 WILD FERMENTATION - uses microorganisms like yeast that are present in the air and on the skin of produce to feed on sugars, converting them into acids, carbon dioxide and small amounts of alcohol.

🫙 CULTURED FERMENTATION - introduces a specific starter culture to ensure consistent results in taste, texture and nutritional profile. Examples would be the scoby in kombucha brewing, kefir grains for water and milk kefir, as well as yogurt making.

🍷 ALCOHOLIC FERMENTATION - can overlap with wild fermentation if the natural yeast on the ingredients is driving the fermentation process, like in natural wines or wild ales. Most of the time, however, specific yeast strains are introduced for consistent flavors and alcohol content.

🧀 MOLD FERMENTATION - for making tempeh, miso, soy sauce and certain cheeses. Unlike the previously mentioned forms of fermentation that primarily involve the breakdown of sugars, mold fermentation often focuses on breaking down proteins and sometimes carbohydrates.

If you’re interested to learn more about fermentation, or detailed recipes check out my new fermentation ebook (link in profile)!

[margaretelizabeth]

Homegirl has the healthiest gut on the planet
🙌🏽💛

[mycatsnameiskaren]

I just bought a fermentation kit after being admitted for gut problems a few weeks ago. Thank you for posting this. New subscriber.

[adleighstrickland]

Do i have any intrest in actually fermenting something? No.
Did i enjoy learning about something totally random? Yes. Yes i did 😂

[shiiiii.t]

So straightforward and simple thank you❤🌸

[pamthehousewife]

Thank-you for taking the time and effort to explain that. I’m just starting to DIY various recipes, like sour kraut and hope to try kimchee soon.

[olaf]

All of the examples you mentioned for Lactic acid fermentation are also used with wild microbes in the air, same as with alcoholic wild fermentation. If your ingredients and container without air were steril and you don't add bacteria, yeast or archaea, no fermentation would happen. So most traditional fermentation was with wild microbes

[katriona]

W Polsce robimy kapustę w takich dużych beczkach kamionkowych o pojemności 25 l. Ja robię kilka rodzajów kapusty. Czerwoną, białą, białą z marchewką i kminkiem, czerwoną z białą i marchewką. Ogórki kiszone ok 50 słoików o pojemności 1litra . Zapasy na całą zimę. Córka potrafi zjeść sama taki litrowy słoik na raz. Dodatkowo mam octy z różnych owoców. Przed posiłkami 1 łyżka octu w 200 ml wody i żadne zarazki nam nie straszne 😊 . Nie wspomnę o kiszonych burakach czerwonych. To dopiero smaczek.

[sigilfredogaleano]

The one with pineapple is called Chicha by the Guarani native to Paraguay. Except that they usually bury it under the soil for several weeks. And that's their alcoholic beverage.

[faithlilis]

I feel like i just dropped in the middle of a physics class 🫨 ... im a new Subscriber. I want to learn all this new language and science(like real baking its tricky).

[homsweedhom]

That bread looked lovely..A lil bit of butter and teawurst on some in of that lightly toasted bread...Excellent .

[mertfkurban]

Im quite new and all I could do was to try to make ginger bug TWICE and both times I either did something crucial wrong or straight up made a rookie mistake and it's currently my third attempt and this time I'm sticking to the same procedure, no additional water, first week outside of the fridge and feeding in the same hour every day, the same amount, and the results are interesting, because they're successful, now, I've also tried making something similar to kimchi using pears and cucumber(released its juice) and green onions(surprisingly as good as pear) and recently I've tried using garlic cloves, I'm not sure how it'll go but hopefully great, also I used spicy pepper paste, not spicy pepper paste, tomato paste, coarse ground spicy pepper and pickle juice(if you want you can also put soy sauce, I don't use exact measurements and instead rely on my eyes for it)

[dianapatterson]

That was really informative. Thank you!

[dontmindme.]

I envy. My bowels are really not ok and I am very often sick because of that. My mom and grandmother especially are and were fermentation goddesses. I don't know why I do so bad with that but I truly wish to become good one day. So far I can only do cabbage and nattō. Rest is making me scared af. I tried doing beetroot now. Fingers crossed 😅

[Mikkogram]

Small amounts of alcohol is relative. My tepache has now around 5%. The kefir at work out of the reactor is 0, 7% which means we have to push it through rather fast. An eight hour reactor failure causes the alcohol to go above 3%

[LilithImran]

I wanna try each and every one of these 😋

I did once try to brew beer when I was 17, but I didn't sterilize the bottle properly so it got contaminated and spoiled 😆.

[TrackTownDasher]

Ive done kombucha. I didnt know this was fermentation even though i knew it was fermented mushroom excrement 😅 funny how awareness works... or doesn't

[musho]

Armenian pickling is super tasty and simple. In that big jar in the video, half of it filled with water, 1/4 white vinegar, 10 tablespoons of salt, 1/4 jar of garlic then in goes your veggies like cucumber, celery, cabbage, cauliflower, carrots. 🤌 (ps. Pickle in a dry cool place for 5 days)

[otinathaniel]

Try pineapple peel with honey for fermentation and pls give me the feedback 😊

[ptowzapotato]

I'm surprised that sourdough didn't fall under wild fermentation because it also uses the wild yeasts

[KimKemp-pe]

Here is an idea we can all do also. For the MAIN home for each subdivision. Remember we looking at all cities and then divvying them up so we can drop off mail at one doorstep and pick up trash in a community dumpster. We also can protect each others things and etc. So The main home will have commercial kitchen and maybe your area wants to have an addition food storage area for each home and maybe we do a main phone for all homes in that subdivision. So you can host parties in there and if wanted start a small business out of there later one if/when we see what the next steps are. Again we all need to look at all data see how everything grows and jails. But use main building for parties also. But we could purchase a lot of alcohol and pour it in ground and maybe those houses can have a glass polisher for stuff like that. So not only we all have more cups. But we filling up water. I think that is why they all fixated on Budweiser. They trying to steal our water. So we should let them get a pump or we make one and have them fly close...so maybe we can see how or if they flew over here. But we are starting to think that dirt, gas, and water can cross-fertilize. But water in liquor or maybe it is gas. So implosion and explosion doesn't mean good or bad, but it can happen.