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22/03/2020

The exposure of your fermenting food to air may not only prevent proper fermentation but may also increase the risk of spoilage and food poisoning. Solution Apart from being a part of many recipes, submerging brine-fermenting food (a salt solution) stops it from coming into contact with the air. For...

22/03/2020

Fermentation is an incredible natural resource that can help make food more digestible, nutritious and sweet. The key ingredient for fermentation is Microbes! The simple conversion of carbohydrates into alcohols and acids, which we refer to as fermentation, could not take place without these helpful...

22/03/2020

There are 3 main types of fermentation: I. Lactic acid fermentation; in foods such as sauerkraut, kimchi, pickles, yoghurt and sourdough bread, as yeasts and bacteria turn starches or sugars into lactic acid; II. Fermentation of ethyl alcohol; where yeasts break down the pyruvate molecules in starch...

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