Lets Make Our Food a Little More Rotten

A Survey of Fermentation

Fermentation Through the Ages

- First recorded in Neolithic China (rice, milk) 7000-6000BCE

- 7000 year old wine jars found in Iran- Beer in Ancient Egyptian tombs- Ancient Japan, Babylon, Sudan, Mexico, and basically

everywhere else

Scientific Breakthrough

- Louis Pasteur- World’s first zymologist- 1856 Discovers the

connection between yeast and fermentation

Science!

- Anaerobic metabolic process

- Mold, fungus, bacteria, yeast

- Carbs/Sugars go in, stuff comes out

- Two main types: Lactic Acid and Alcohol Lactobascilus Sanfranciscensis

Humans and Fermentation

- Humans can take advantage of this process- Making environment happy for good critters and bad for

bad ones- Methods include: Heat, Salt, Acid

Milk

- Yogurt- Kefir- Cheese

- Bleu- Camambert- Brie- Cheddar

- Skyr

Soy

- Tempeh- Fermented Tofu- Koji

- Soy Sauce- Miso

- Gochujang- Natto

Fish

- Garum- Fish Sauce- Worstershire Sauce- Hakarl- Bonito

Wheat/Alcohol/Starch

- Sourdough Bread- Beer- Alcohol in general- Dosa- Garri (African cassava paste)- Injera

Pickles/Vineagar

- Vinegar- Tsukemono

- Nukazuke- Kosher/Dills- Kimchi

Meats

- Salami- Dry Aged Steak- Chorizo

Other

- Kombucha- Tabasco- Chocolate Beans

Health Benefits

- Probiotics- Digestive Health (prevents IBS)- Immune System (prevents allergies and colds)- Helps with skin conditions (exczema)- Weight Loss

Try it at home!

Sauerkraut

- 1 head of cabbage- 1 ½ tbs Salt- Container- Make sure you keep cabbage submerged!

Yogurt

- ½ gallon milk in slow cooker- Cook low 2 ½ hrs, then turn off and leave for 3 hrs- Add ½ cup of yogurt (Make sure it has live cultures!)- Keep warm (wrap in towels or keep in pilot light oven)- 8-12 hours + straining = yogurt!