Fermentation Science major – Purdue University
Fermentation Science major – Purdue University
11 months ago
purdue.edu
The Art of Fermentation by Sandor Ellix Katz
The Art of Fermentation by Sandor Ellix Katz
May 14, 2012
chelseagreen.com
What’s the difference between fermentation and pickling? 🥒🥕🥬 By @wendythefoodscientist As a food scientist, I get this question a lot: are all pickles fermented? What makes a pickle a pickle? Let’s dive into the food science: 🥬🥒 Lacto-fermentation is a natural process where beneficial bacteria (mostly Lactobacillus) convert sugars into lactic acid. This lowers the pH to preserve the food and it gives that signature tangy, complex flavour. Fermentation takes days to weeks, depending on tempe
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Fermenting all the things! These are our three favourite books for getting started, all written by the legendary fermentation revivalist Sandor Katz (from the USA). There's something for everyone here, beginners and experts alike. Whether you're like... 'wait, what? There is such a thing as *good* bacteria?!' ...all the way to... 'hold my kombucha, I gotta burp my fermentation station'. 🥬 'Wild Fermentation' - is brilliant for beginners. 🥬 'The Art of Fermentation' - is an in-depth exploration
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