Fermentation

Fermentation

Fermentation has been practiced by cultures around the world for centuries to preserve the harvest and increase the digestibility of fresh foods. During the fermentation process, naturally-occurring microbes convert the sugars and starches in raw foods into lactic acid, acetic acid, carbon dioxide, and sometimes alcohol. Below is a collection of primers on many fermentation topics. We strive to make them simple enough for the beginner to hit the ground running, but we provide enough information that you'll refer back to them time and again. We include resources specific to each project in the primers below, but for general information on fermentation, here are some resources we've found helpful:

http://www.culturesforhealth.com/cultured-food-expert-advice

Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and  Craft of Live Culture Foods.

 sadf
Sauerkraut

Fermented PicklesPickles Kimchi Onggi
Kimchi
Water KefirWater Kefir dsaf
Kombucha
asdf
Natural Sodas
sadf
Sourdough
cap 1
Tempeh
dsaf
Miso