Fermentation

beer

A lager is a type of beer defined by its fermentation method and final character. It is made using bottom-fermenting yeast strains that work efficiently at cooler temperatures,...

Food & Drink

Kombucha is a lightly effervescent, fermented tea made by combining sweetened tea with a SCOBY (symbiotic culture of bacteria and yeast) and allowing it to ferment for days to w...

baking-techniques

Punching down bread dough is a simple move that removes large air pockets, redistributes yeast and food, and firms the dough enough to shape it evenly. By releasing pressure and...

Food & Drink

Kimchi is a Korean side dish made primarily from salted and fermented vegetables, most commonly napa cabbage and Korean radish, flavored with garlic, ginger, Korean chili powder...

cooking

Punch down dough refers to the step in bread and yeast dough handling where you gently press and fold the dough after its first or second rise to release gas, redistribute yeast...

cooking

Jim Lahey’s no-knead bread method popularized a minimalist approach to artisan bread, emphasizing long, slow fermentation, minimal handling, and a forgiving process for home b...

science

An anaerobic process is any biological or chemical reaction that proceeds in the absence of free oxygen. In these pathways, electron acceptors such as sulfate, nitrate, carbon d...

Food & Drink

The best kombucha SCOBY is a resilient, active culture that reliably ferments sweet tea into balanced, pleasantly tart kombucha. It should be thick, rubbery, and tan to cream-co...

food-safety

Mold on top of sauerkraut brine is usually surface growth triggered by oxygen exposure, insufficient acidity, or high salt imbalance. Visible fuzzy or colored colonies indicate...

cooking

Black garlic is raw garlic that has undergone a slow, controlled fermentation and caramelization process, turning dark, tender, and subtly sweet without harsh pungency. A food d...