How Fermentation Works

Module 1, Lesson 1 of Home Brewing & Fermentation

Fermentation is a natural process in which microorganisms such as yeasts and bacteria break down sugars and turn them into other substances, such as acids, gases or alcohol. People have used it for thousands of years to preserve food and create flavour.

Different ferments rely on different organisms. Sauerkraut and many pickles depend on lactic acid bacteria, which produce a tangy acidity that helps preserve vegetables. Bread, beer and kombucha involve yeasts, sometimes working alongside bacteria.

Successful home fermentation comes down to a few controllable factors: clean equipment, the right amount of salt or sugar, a suitable temperature and time. Throughout this course you will follow tested ratios and food-safety guidance, and discard any batch that shows mould, an unpleasant smell or anything that looks wrong.

Try this

Look in your fridge and cupboards and list any fermented foods you already have, such as yoghurt, cheese, bread, soy sauce or pickles.

Key takeaways

Fermentation uses microorganisms to transform sugars
Different ferments rely on different organisms
Cleanliness, salt or sugar, temperature and time are the key factors

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