Let’s talk methods of fermentation: 🥒 LACTO FERMENTATION - creates an oxygen-free environment, by submerging vegetables in a salt brine or dry salting. Lactic acid bacteria consume carbohydrates in the form of natural sugars in the produce and convert them into lactic acid. This lowers the pH, and creates an acidic environment that preserves the food and enhances its flavor, all the while inhibiting the growth of harmful bacteria. 🫚 WILD FERMENTATION - uses microorganisms like yeast that are p

What’s the difference between fermentation and pickling? 🥒🥕🥬 As a food scientist, I get this question a lot: are all pickles fermented? What makes a pickle a pickle? Let’s dive into the food science: 🥬🥒 Lacto-fermentation is a natural process where beneficial bacteria (mostly Lactobacillus) convert sugars into lactic acid. This lowers the pH to preserve the food and it gives that signature tangy, complex flavour. Fermentation takes days to weeks, depending on temperature, salt, and food typ