Picking is a process of extending the shelf-life of food by either anaerobic fermentation in brine or immersion in vinegar (read more here). This technique has a long history and is used worldwide. In this topic, we will focus on the anaerobic fermentation pickling process around the world. Sauerkraut is …
Fermentation and Meat Alternatives
Fermentation has been used for millennia to improve the quality of food. As we will learn in class, fermentation can extend the shelf life of foods, improve taste (although taste improvement is subjective), and increase bioavailability of vitamins and other nutrients. Over the past several years, there has been increased …