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Fermentation

Pequeño workshop de introduccion a la fermemtacion

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marina
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14 views

Fermentation

Pequeño workshop de introduccion a la fermemtacion

Uploaded by

marina
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Fermentation

Craft of live-culture foods

Marina Wilkis
Contents.

1 2
The history of What is
fermented fermentation
beverages

3 4
Cultures: The benefits of
Lactic acid bacteria fermentation
Yeast
Koji
5 6
Diferent ferments Cascara Beer &
Cascara Kombucha
Why Fermentation?

Fermentation is not just a technique; it is a narrative that connects


cultures, history, and science, something I am passionate about sharing
with others.
What is culture ?
1. The arts and other manifestations of human intellectual achievement
regarded collectively.

2. The customs, arts, social institutions, and achievements of a particular


nation, people, or other social group.

3. Maintain (cells, bacteria, etc.) in conditions suitable for growth.


Examples of diferent cultures

Lactic acid bacteria Yeast Koji


Lactic acid bacteria are a kind of Yeast are more related to mushroom then Koji is grain often rice, inoculated with spores
microorganisms that can ferment bacteria , is a single-cell organism, called of Aspergilus oryzae, a mold that starts the
carbohydrates to produce lactic acid, and are Saccharomyces cerevisiae, which is part of miso fermentation. Yo can also make your
currently widely used in the fermented food the fungi kingdom. own koji by inoculating rice with spores of
industry. Needs food, warmth, and moisture to thrive. Aspergilus oryzae
It converts its food—sugar and starch—
through fermentation, into carbon dioxide
and alcohol.
WHAT IS FERMENTATION ?
Fermentation is a natural process that transforms food through
the action of microorganisms like yeast, bacteria, or mold.
Imagine a jar of fruit juice left out for a few days. Eventually, it
starts bubbling and becomes fizzy. That's fermentation at work!

These tiny organisms consume sugars in the food and produce


compounds like alcohol, lactic acid, or carbon dioxide as
byproducts. Fermentation is used to make a variety of foods and
drinks, including bread, cheese, yogurt, beer, and pickles. It not
only preserves food but also enhances flavors and textures,
making it an essential part of many culinary traditions around
the world.
The history of fermentation

1 2 3
The origin The benefits The invention of the agriculture
The magic of fermentation This method has saved Fermentation enabled ancient societies to preserve
occurred in different parts of populations from famine during food, leading to permanent settlements and the
the globe, in various bad seasons. Since eventual emergence of agriculture. Early farmers
civilizations, without necessarily fermentation allows for the noticed that certain foods naturally fermented, making
being in contact with each preservation of food, they could them safer and longer-lasting. This led to intentional
other. Almost all cultures have stock up without needing a fermentation techniques for staples like beer, wine, and
developed fermentation refrigerator or freezer. bread, which not only preserved food but also provided
processes, in one form or new nutritional sources, such as stable carbohydrates
another. from grain fermentation.
Different types of fermented foods

Coffee Sake / Brem / Doburoku / Amazake / Tape


This small cherry after picked is fermented and All this fermentations process has one point in
dryed, roasted and finally grinded. common.. they use rice. Rice can be fermented in
many different forms amd all are amazing!

Thea Cheese
After picked the leaf of Camelia Sinensis, is dryed, The fermentation of milk can produce yoghurt
roasted and fermented, giving like that the and cheeses with amazing aromas and unique
different profiles of flavors. flavors.

Wine Soya beans


The mos famous wine is made by grapes, after Soybeans are a good example. This extraordinarily
hasvested the fruit is pressed and fermented by protein-rich food is largely indigestible without
many days to turn the sugars from the fruit in fermentation. Fermentation breaks down the
alcohol.. but did you know you can make wine soybeans' complex protein into readily digestible
from all the fruits? amino acids, giving us traditional Asian foods
such as miso, tempeh, and tamari (soy sauce).
¿Did you know …?
The word “ferment” from the Latin fervere means “to
boil”. Indeed, a fermenting liquid resembles a boiling
liquid because it makes bubbles.
The benefits of fermentation

01 02
Rediscover the taste of Food Preservation
homemade
Fermentarion is a traditional method
this can be confusing at first if you’re of food preservation, wich consumes
not used to it. Fermented products little energy, is slow and simple
have less easy, more complex flavors
than those from the food industry. But
once the palate is educated… you
have everything to gain!
04
03 Preserve Cultural Capital
The science and art of fermentation is,
in fact, the basis of human culture:
Healthy benefits
without culturing, there is no culture.
Yet science has now shown that Nations that still consume cultured
bacteria are also, and above all, friends foods, such as Indonesia with its tofu
of our immune system and our and temphe, and Japan with its
intestines. Without them, we simply pickles and miso, are recognized as
couldn't live. Bacteria cleanse us, nations that have culture. Culture
protect us from disease and enable us begins at the farm, not in the opera
to assimilate nutrients. Fermented house, and binds a people to a land
food give us a good quantity of good and its artisans.
bacterias!
Cascara beer
Cascara beer, also known as coffee cherry beer, is a unique
beverage that incorporates the dried husks of coffee
cherries (cascara) into the brewing process.

Ingredients
. Cascara 85 gr
. 2L water
. 200 gr brown sugar
. 3,5 gr yeast
. 60 gr of coffee waste from canteen

PROCEDURE
-Infused the coffee wasted with 1L boiled water for 5
minutes
-Filter the coffee and mixed with the other 1L cold water
-Add the brown sugar stir slowly until the sugar is melted

-Put the dry cascara in the fermentation jar, and add the
coffee wasted infusion
-Add 3gr of yeast and mixed it again
-Covered it and put the airlock on top (anaerobic
fermentation process)
- Put the labels completed with the date
- Keep in room temperature until minimum 5 days

After 7 day bottling and add simple syrop ratio 1:10


Cascara kombucha
Kombucha is a sour tonic beverage, is sweetened tea,
cultured with a Symbiotic Colony of Bacteria and Yeast,
call SCOBY.
The scoby ferments the seewt tea and reproduces itself.
Originated in China.

Ingredients

. 30gr cascara
. 10gr black tea
. 200gr white sugar
. 2.5L 75°c hot water

PROCEDURE
Brew for 10 minutes
Strain, and low down the temp, and add scoby
Keep in room temperature until minimum 5 days

After 7 day harvest the liquid and replace with a new


batch
Terima kasih banyak !!

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