The science behind fermentation and pickling, from sauerkraut and kimchi to sourdough, explained conceptually.
32 cards · basic cards · AI-written, checked twice. Edit anything.
- What is fermentation?
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Microbial decomposition of organic matter in the absence of oxygen- What do microorganisms produce during fermentation?
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Acids, alcohol, or gases, depending on the organism and the substrate- Which bacterium is most important in vegetable fermentation?
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Lactobacillus- What acid does Lactobacillus produce?
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Lactic acid- What is the key difference between fermentation and quick pickling?
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Fermentation uses time and live microorganisms to create acid; quick pickling uses vinegar added directly- What vegetable is fermented to make sauerkraut?
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Cabbage- How is sauerkraut prepared for fermentation?
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Cabbage is shredded and mixed with salt, then left to ferment- What is kimchi?
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A Korean fermented vegetable dish, typically based on cabbage- What gives kimchi its characteristic spicy heat?
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Red chili peppers, usually in the form of gochugaru (chili flakes) or fresh peppers- Why is an anaerobic (oxygen-free) environment essential for vegetable fermentation?
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Beneficial lactic acid bacteria thrive without oxygen, while harmful aerobic bacteria cannot grow- What gas is produced during vegetable fermentation?
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Carbon dioxide- How does pH change during fermentation?
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The pH decreases, making the food more acidic- What causes sourdough fermentation?
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Wild yeast and lactic acid bacteria present in the sourdough starter- What is a sourdough starter?
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A culture of wild yeast and lactic acid bacteria grown from flour and water over several days- Why does sourdough fermentation take longer than commercial yeast bread?
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Wild yeast ferments more slowly than commercial baker's yeast
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