Fermentation
A culinary art using a bit of science to create a lot of magic
From wine to hot sauce, there are endless ways of using fermentation to create beautiful and downright delicious culinary masterpieces. On this site, you can learn the basics of fermentation in a variety of forms and try your hand at some simple recipes.
What is Fermentation?
Humans have been using fermentation to create alcohol and preserve food for thousands of years. In fact, uses of fermentation can be dated back to nearly 7000 BC in China.
Fermentation is a natural occurring event in which microbes break down sugar and starches. Basically, yeast + sugary liquid + time = fermentation. If this process is controlled, we can use fermentation to make delicious food and beverages.
In food science, fermentation is broken into three categories: alcohol fermentation, lacto fermentation, and acetic acid fermentation. Let’s explore each process and, more excitingly, how we can use each type to create delightful drinks and delectable foods.
Alcohol Fermentation
Alcohol Fermentation is used to make Beer, Wine, Mead, Cider and many others. This type of fermentation uses yeast to break down pyruvate molecules in starches and sugars which produces alcohol and carbon dioxide.
Lacto-Fermentation
Lacto-Fermentation (Lactic Acid) is used to make sourdough, kimchi, yogurt, sauerkraut, hot sauce, and many others. It occurs when yeast and/or lactobacillus microbes break down sugars and starches.
This process does not require heat to occur and many times can happen organically with the bacteria and yeast that is naturally found on vegetables and fruits.
Acetic Fermentation
Acetic Fermentation is used to create Apple Cider Vinegar, Kombucha, etc. The conversion of Sugar and starches is typically from fruits and grains that create an acidic and sour product.
Many times this is a step after alcohol fermentation in which acetic acid bacteria further acts on alcohol to create the final result.
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