fermenting

This is only necessary if you're not using a weight to keep your fermenting vegetables submerged.

An extensive bibliography is provided for those who want to further pursue fermenting, along with a source guide to help with tracking down the components needed for fermenting.

A Step-by-Step Guide to Fermenting Grains and Beans

Another staple Korean dish, kimchi is made by fermenting all kinds of different vegetables.

The effect of heating and fermenting on antioxidant properties of white cabbage.

Lin et al., "Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity," Food Research International, vol.

Dough was leavened in a fermenting box for 1 h at 38[degrees]C and 85% relative humidity after mixing.

Starter culture comprises non-pathogenic microorganisms capable of fermenting raw material which contains nitrogen compounds and sugar (e.g.

Though it's common to ferment Chardonnay in oak barrels to impart texture and flavor--and fermenting reds in large, upright wood casks was once standard--fermenting red wines in small oak barrels is a fairly new practice.

The origin of fermenting foods in Japan can be traced to China, circa 300 B.C., with the making of koji, a mash of grains fermented with Aspergillus oryzae, which is used to ferment other foods.

Before refrigeration, people used fermenting to preserve foods.

During the process of fermentation, the leading fermenting bodies are microorganisms, but their population varies with fermentation conditions.

Ogiri is traditionally prepared by fermenting melon seeds (Citrullus vulgaris), fluted pumpkin (Telferia occidentalis) or castor oil seed (Ricinus communis).

Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs covers not just the usual pickles and krauts, but chutneys, relishes, pastes, kimchis, and more.

They added that the findings should also prompt further tests of the "drunken monkey hypothesis", which proposes that human attraction to alcohol may derive from dependence of primate ancestors on ripe and fermenting fruit.