Difference between revisions of "Fermentation"
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Fermentation increases bioavailability of nutrients in foods, and in some cases produces [[Vitamin C]]. | Fermentation increases bioavailability of nutrients in foods, and in some cases produces [[Vitamin C]]. | ||
| − | Cabbage, a well-understood cool weather crop, is one example. | + | [[Cabbage]], a well-understood cool weather crop, is one example. |
| + | |||
| + | =What is Fermentation?= | ||
| + | Fermentation takes place in the absence of oxygen (an anaerobic environment), and in the presence of beneficial microorganisms (yeasts, molds and bacteria) which obtain their energy through fermentation. During the fermentation process, these beneficial microorganisms break down sugars and starches into alcohols and acids (lactic and acetic.) What you’re left with is a food that has been transformed into a more nutritious version of itself, and which can be stored for much longer without spoiling. Fermented food goes far beyond sauerkraut–you can actually ferment almost every food group. You didn’t even know it, but you likely consumed some sort of fermented food today! | ||
| + | |||
| + | * Fermenting grains gives you sourdough bread and beer | ||
| + | * Fermenting meat gives you salami | ||
| + | * Fermenting dairy gives you yogurt and cheese | ||
| + | * Fermenting veggies gives you pickles and sauerkraut | ||
| + | * Fermenting fruit can give you cider and wine | ||
| + | * Honey to mead, hells bells! | ||
{{stub}} | {{stub}} | ||
Revision as of 02:44, 16 January 2018
Fermentation increases bioavailability of nutrients in foods, and in some cases produces Vitamin C.
Cabbage, a well-understood cool weather crop, is one example.
What is Fermentation?
Fermentation takes place in the absence of oxygen (an anaerobic environment), and in the presence of beneficial microorganisms (yeasts, molds and bacteria) which obtain their energy through fermentation. During the fermentation process, these beneficial microorganisms break down sugars and starches into alcohols and acids (lactic and acetic.) What you’re left with is a food that has been transformed into a more nutritious version of itself, and which can be stored for much longer without spoiling. Fermented food goes far beyond sauerkraut–you can actually ferment almost every food group. You didn’t even know it, but you likely consumed some sort of fermented food today!
- Fermenting grains gives you sourdough bread and beer
- Fermenting meat gives you salami
- Fermenting dairy gives you yogurt and cheese
- Fermenting veggies gives you pickles and sauerkraut
- Fermenting fruit can give you cider and wine
- Honey to mead, hells bells!
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