Traditional Fermentation 101

[voska89]

Last updated 5/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.22 GB | Duration: 0h 59m
Learning Authentic Anaerobic Fermentation

What you'll learn
Easy and reliable method for fermenting vegetables
Traditional preservation technique
History and science behind anaerobic fermentation
Requirements
Optional fermentation equipment
Description
In this course, we will dive into the wonderful world of traditional fermentation. We will briefly cover the history of fermentation, the science behind true fermentation, and the actual nitty gritty of preparing a brine ferment. We will end with a brief overview of the other types of ferments beyond brine fermented vegetables. By the end of this course, we will have an overall understanding and method for correctly and safely fermenting hundreds of types of vegetables!
Overview
Section 1: Introduction
Lecture 1 Introduction
Section 2: History of Fermentation
Lecture 2 Cultural Ferment Overview
Lecture 3 Historical Preservation
Lecture 4 Ending Activity
Section 3: The Anaerobic Method
Lecture 5 Anaerobic Introduction
Lecture 6 LABs
Lecture 7 LAB Benefits
Lecture 8 Fermentation in Diets
Section 4: Fermentation Equipment
Lecture 9 Compare & Contrast
Lecture 10 Historical Fermentation Vessels
Section 5: Types of Ferments
Lecture 11 Introduction
Lecture 12 1.Fermentation Method
Lecture 13 Notes
Lecture 14 2. Fermentation Method
Lecture 15 3. Fermentation Method
Lecture 16 4. Fermentation Method
Section 6: Troubleshooting & Other Ferments
Lecture 17 Troubleshooting
Lecture 18 Other Ferments Part 1
Lecture 19 Other Ferments Part 2
Section 7: Conclusion
Lecture 20 Congratulations!
Lecture 21 Bonus Lecture
Anyone interested in traditional food preparation and preservation,Cooks,Those looking into healing through food


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