Course:Fermenting
From PermaWiki
Fermenting food is a fairly simple process - provide an environment where Lactobaccilus will thrive, driving out other competing microorganisms and wait. In the case of fermenting fruits and grains to produce alcohol, an environment is instead created where yeasts will thrive, and other microorganisms are eliminated through sterilization. (See Fermentation.)
This lesson will center on the process of reproducing and maintaining a culture of yeasts and bacteria to produce the the fermented tea Kombucha, and on the production of lacto-fermented vegetables, including sauerkraut.
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