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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)!