In their book Miso, Tempeh, Natto & Other Tasty Ferments
, Kirsten and Christopher Shockey argue that fermented
foods are not only good for us, but alsoa"a"because they are sustainable and nutrient-rich -- good for the planet.
While we think of radishes as having strong flavors, in ferments
they act as a base for other flavors you dream up.
foods "have phenomenal benefits in your overall wellness," gushes Dr.
The final six chapters of this book, Part Four, suggest 84 ways to use ferments
for breakfast, snacks, lunch, happy hour, dinner, and ...
foods and beverages have heterogeneity of traditions and cultural preferences found in the different geographical areas, where they are produced.
The values of pH were significantly lower in the NF-must but despite of the high total acidity in this initial inoculum, the values decreased significantly for both ferments
during the fermentation.
Glucose and xylose can be fermented
separately, but it's a costly process.
The extracted juice is filtered and transferred to tanks where it ferments
with water and natural or commercial yeast for about seven days.
Currently, ethanol is produced when yeast ferments
the glucose, a form of sugar, contained in food crops such as cane sugar, corn, and other starch-rich grains.
Shelf life depends on the vegetable, but pepper ferments
can last unrefrigerated for a year or more in anaerobic conditions, as long as the ferment
is sealed and not in active use.
The process of making fermented
tofu at home involves allowing unrefrigerated tofu to be exposed to bacteria in the air for a week or more so that it ferments
Arguably, salt-free ferments
are more biodiverse, but this diversity often results in mushy textures.