I love to ferment pretty much anything and everything. There's something about the unpredictable nature that really draws me to it, yet it's very scientific. Every time I ferment, whether it's sauerkraut, kombucha or applesauce the results are slightly different. The cultures are always variable and they seem to have a personality all their own. I know I post some fairly odd looking pictures from time to time, so I wanted to explain briefly what it is and why I do it.
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. (thanks to Wiki)
Fermented foods have been around since we have. All over the world various cultures use and have used different techniques to preserve food, rendering it more digestible and nutritious in the process. Up until this century, refrigeration was not an option so preservation (aka fermentation) ruled supreme. Unfortunately due to the mass
