Fermentation is a controlled resting process in which microorganisms such as bacteria, yeast, or mold convert sugars and carbohydrates into acid, gas, or alcohol. This process gives food its characteristic sour taste, textural change, and long shelf life. It has a wide range of applications, from bread leavening to yogurt and pickles.
Where It's Used
“Rub the cabbage with salt and ferment it in a sealed jar at room temperature.”
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