THE PERFECT ART OF FERMENTATION : An In-Depth And Perfect Exploration of Essential Concepts
THE PERFECT ART OF FERMENTATION : An In-Depth And Perfect Exploration of Essential Concepts and Processes from around the World With Do It Yourself Skills by James Shelby PH.D
English | 2020 | ISBN: N/A | ASIN: B08J9NNCMF | 49 pages | MOBI | 0.21 Mb
English | 2020 | ISBN: N/A | ASIN: B08J9NNCMF | 49 pages | MOBI | 0.21 Mb
Fermentation is one of the many tools we use for preparing ingredients for the menu at noma. You
might be most familiar with fermentation as the process that creates alcohol in wine and beer, or that
causes bread dough to rise, or that makes kimchi or sauerkraut sour.
At its most basic, fermentation is the transformation of food by various microorganisms (bacteria,
molds, and yeasts and fungi) and the enzymes they produce.1 It is essential for the production of a wide
range of foods and beverages, each with a distinct and varied flavor profile. Kimchi, wine, bread dough,
vinegar, and soy sauce, while all tasting different, each owe their origin to the action of microorganisms.
Fermenting towards end-products as diverse as wine and kimchi, or squid garum and creme fraiche, is a
matter of starting with different ingredients, and working with different microbes. The microbes—across
human cultures generally, that are used for fermentation are yeasts and molds (both types of fungi) and
acetic and lactic bacteria.