What You Need to Know
Microorganisms such as bacteria, yeast, and mold are used to ferment and break down ingredients. Enzymes produced by microorganisms catalyze chemical reactions, breaking down complex molecules into simpler ones. The Maillard reaction can occur, resulting in new flavor compounds.
Steps
- 1.
Korean Kimchi (Korea): Lactic acid fermentation creates tangy, probiotic-rich vegetables
- 2.
Japanese Natto (Japan): Bacillus subtilis fermentation produces sticky texture and umami flavor
- 3.
German Sauerkraut (Germany): Controlled fermentation preserves cabbage with distinctive sour flavor
The Science
Primary Reaction
Fermentation