What is fermentation in cooking?
Fermentation is when microbes like yeast and bacteria turn sugars into acids, gas, or alcohol, creating tangy flavors in foods like bread, yogurt, and kimchi.
Why it works
Yeast and bacteria eat sugars and produce acids, gases, or alcohol. Yeast makes carbon dioxide that raises bread. Lactic acid bacteria make yogurt, sauerkraut, and kimchi sour and help preserve them. Salt, temperature, and time shape which microbes grow, and they build deep, complex flavors along the way. That is why fermented foods taste so tangy.
How to do it
Common mistakes
- Using too little salt, which lets unwanted microbes grow.
- Leaving vegetables above the brine, where mold can form.
- Using chlorinated water, which can slow the helpful microbes.
Questions about fermentation
Is fermented food safe to eat?
Yes, when made with correct salt and clean tools. Discard anything that smells foul or shows fuzzy mold.
What foods are fermented?
Bread, yogurt, kimchi, sauerkraut, miso, soy sauce, cheese, and vinegar are all fermented foods.
How long does fermentation take?
Vegetables take 3 days to several weeks, bread takes hours, and yogurt takes 6 to 12 hours.
Miso
Yogurt
Salt
