Fermentation changes the structure of foods using moulds, yeasts, and bacteria to enhance flavour, to make it more digestible, and to be able to store it for longer. The first descriptions of this process date to 7000-6600 BC and were found in a Neolithic settlement called Jiahu in China. Trial and error played a big part in the development of different methods, but the modern fermentation techniques are still based on these ancient processes. The biggest difference is that modern science and technology enables us to control the microorganisms, temperatures, and humidity. Widely consumed foods that require fermentation include cheese, beer, soya sauce, yoghurt, sourdough bread, coffee, tea, and chocolate.
Equipment required: Gram scale, glass jars, plastic bottles, fermentation lock, bucket with lid, fermentation cabinet, thermometer.
Can be used for: Dairy, meat, fish, vegetables, fruit, eggs, drinks, bread.