Tom Kerridge Podcast 2022 Episode 25: The Art of Fermentation

In this episode of the Tom Kerridge Podcast, Tom is joined by fermentation expert Sandor Katz to discuss the art of fermentation. They talk about the history of fermentation, the different types of fermentation, and the health benefits of fermented foods. Tom also gets hands-on with some of Sandor's favorite fermentation projects, including making sauerkraut and kombucha.

What is fermentation?

Fermentation is a metabolic process that converts sugars into acids, gases, or alcohol. It is used to preserve food, create flavors, and produce alcoholic beverages. There are many different types of fermentation, including:

* Lactic acid fermentation: This type of fermentation is used to make yogurt, cheese, and sauerkraut. Lactic acid bacteria convert lactose into lactic acid, which gives these foods their sour flavor.
* Acetic acid fermentation: This type of fermentation is used to make vinegar. Acetic acid bacteria convert alcohol into acetic acid, which gives vinegar its sour flavor.
* Alcoholic fermentation: This type of fermentation is used to make beer, wine, and spirits. Yeast convert sugar into alcohol and carbon dioxide.

The health benefits of fermented foods

Fermented foods are a good source of probiotics, which are live bacteria that are beneficial to your health. Probiotics can help to improve digestion, boost your immune system, and reduce your risk of heart disease and cancer.

How to make fermented foods

Fermenting foods is a relatively simple process. You can ferment vegetables, fruits, dairy products, and even meat. The most important thing is to use fresh, high-quality ingredients.

To ferment vegetables, you will need to:

1. Clean and chop the vegetables.
2. Place the vegetables in a jar or other fermentation container.
3. Add a brine solution to the jar. The brine solution is typically made with water and salt.
4. Cover the jar and let it ferment at room temperature for 1-2 weeks.

Once the vegetables are fermented, they will be sour and tangy. You can eat them as is or use them in recipes.

Fermentation projects

In this episode of the Tom Kerridge Podcast, Tom gets hands-on with some of Sandor Katz's favorite fermentation projects. These projects include:

* Making sauerkraut: Sauerkraut is a fermented cabbage dish that is popular in many cultures. It is made by shredding cabbage and fermenting it in a brine solution.
* Making kombucha: Kombucha is a fermented tea drink that is made with black tea, sugar, and a SCOBY. A SCOBY is a symbiotic culture of bacteria and yeast.
* Making kimchi: Kimchi is a fermented cabbage dish that is popular in Korea. It is made by shredding cabbage and fermenting it in a brine solution with a variety of spices.

Conclusion

Fermentation is a versatile and ancient technique that can be used to preserve food, create flavors, and produce alcoholic beverages. It is also a great way to improve your health by consuming probiotics. If you are interested in learning more about fermentation, I encourage you to listen to this episode of the Tom Kerridge Podcast.