The notably crisp texture of vegetables that have undergone the pickling process is more than just culinary art. Pickling science involves adding value to food through fermentation, which also enhances the taste. Pickling, in simple terms, is the steeping of edibles in solutions rich in either alcohol, acid or salt (sometimes sugar). The primary, or…
It is impossible to downplay the fermented food cultural significance. Name that culture in any corner of the world that does not have at least one fermented food that has been passed down across generations. In Korea, there’s kimchi, injera in Ethiopia, sauerkraut in Germany, Garri in Nigeria, and wines and beers from different parts…
A clear understanding of some basics about the science of fermentation will unravel several things about the food you eat. Some common foods that frequent our diet list keep for long or have peculiar flavors thanks to fermentation. Most traditional fermented foods are products of efforts by previous civilizations to preserve food items. Recent archeological…
