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Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
A higher salinity makes the fermentation slower, while an insufficient salinity makes it unsafe. Higher temperatures require a higher salinity. The fermentation should be done at 16-22 °C. The best temperature is 18-20 °C. A cabbage fermented at a lower temperature has a better fragrance.
Sauerkraut (/ ˈ s aʊ. ər ˌ k r aʊ t /; German: [ˈzaʊ.ɐˌkʁaʊt] ⓘ, lit. ' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria.
Gundruk (Nepali: गुन्द्रुक pronounced ⓘ) is a dish made of fermented leafy green vegetables (saag; Nepali: साग), originating in Nepal. It is also popular in Sikkim and other regions of India, as well as in Bhutan and Myanmar . [ 1 ]
Glass Chinese pickle jar commonly used to pickle vegetables. Vegetables and plums are salted and allowed to ferment with the help of lactic acid bacteria. Depending on the desired product, the vegetable may also be fermented with Chinese wine and spices. Some types of these preserved vegetables are produced through being repeatedly dried after ...
In industrial production, Sichuan pao cai is classified into three categories: fermented pickles, instant pickles, and other pickles. [15] Fermented pickles are firstly soaked in salted water for fermentation and then add bittern or solution in it. [15] The solid materials are less than 50% and will not separate from the liquid. [15]
Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as a sotet. The gourd is lined with soot from specific trees, such as the African senna, which add flavor to the fermented milk.