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Preserving Food Using Fermentation

Fermentation is a simple food preservation method that requires minimal equipment, primarily an airtight container, food, and salt. It works by breaking down sugars through microorganisms in an oxygen-free environment, and can be applied to various foods like vegetables and fruits, though safety precautions are necessary to avoid spoilage or health risks. The document also outlines a practical fermentation process for cabbage, sensory analysis of sauerkraut, and alternative preservation methods.

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Hector Phillipps
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6 views8 pages

Preserving Food Using Fermentation

Fermentation is a simple food preservation method that requires minimal equipment, primarily an airtight container, food, and salt. It works by breaking down sugars through microorganisms in an oxygen-free environment, and can be applied to various foods like vegetables and fruits, though safety precautions are necessary to avoid spoilage or health risks. The document also outlines a practical fermentation process for cabbage, sensory analysis of sauerkraut, and alternative preservation methods.

Uploaded by

Hector Phillipps
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Preserving

food using
Fermentation
Background info

What you need for Fermenting:


Fermenting is simple if you know how to do it right, it requires little equipment as you simply need; a airtight and sterile container, a
food you want to ferment and salt to create a brine.

How fermenting works:


The reason fermentation works for preserving foods is because the sugar is broken down by enzymes that live inside microorganisms
due to the lack of oxygen inside the fermenting container. And this practice of fermenting has been around for over 9,000 years ago
(7,000 bc) we know this because we can see the microorganisms inside the wine from all those years ago because of microscopes.

What can you ferment:


Additionally, you can ferment almost every food, be it vegetables or fruit or yeast. Some common foods that are fermented are kimchi
and sourcrout Aswell as yoghurt. But they all require differing amounts of time to ferment, and different levels of salt or sugar. So, you
should always check before fermenting something you haven’t before.

Safety in fermenting:
However, although its helpful in preserving foods, its also not all perfect. As sometimes the increased amounts of sugar or salt can lead
to adverse health effects if consumed in a high enough dose. And not fermenting foods properly will instead just cause them to spoil
even faster then usual.
Planning (due 15th of November, [week six Friday])
Planning Calendar:

Monday Friday Weekend


Week 4 Begin Background Finish background Finish story board,
info slide. info, start story board. talk with parents
about fermenting.
Week 5 Start sensory analysis Start fermenting Refine PowerPoint
and reflection. processes. (Prac slide.)
Week 6 Finish sensory analysis Submit PowerPoint N/a
Aswell as reflection.
Story board:
Prepare by shredding Then lightly squeeze until its
cabbage, and keep the shell volume is reduced.

The ingredients are Season the cabbage with


cabbage and salt. the salt, then massage it in.

Cut a cap from the shell Refrigerate after around 9


from earlier before sealing. days to end fermentation.

Pack it in until there's Open the lid daily to


only 1 inch of room. let out gas.
Practical:
I prepared by shredding the Then I lightly squeezed until
cabbage, and keeping the shell its volume is reduced.

The ingredients are I Season the cabbage with the


cabbage and salt. salt, then i massaged it in.

Cut a cap from the shell Refrigerate after around 9


from earlier before sealing. days to end fermentation.

Open the lid daily to


let out gas.
Sensory analysis

Cabbage’s Flavour: Sauerkraut's Flavour: Total Difference:


Almost flavourless. Interesting and sour
The sauerkraut makes
Appearance: Appearance: the cabbage more
Green, flaky, dry, pale. Pale and orange, wet appetizing with a rich
and complex flavour
Aroma: Aroma: and appearance.
Water, greens Tangy and strange
The dryness of the
Texture: Texture: cabbage is replaced by
Thick layered leaves. Wet and watery, thick a strange wet texture.
Reflection
Fermenting is very important to preserving food, Aswell as making it even better. This is true for
all preservative foods, and with over 2.4 billon kilograms of fresh fruit and vegetables wasted
every year because of over buying. Preservatives are the perfect solution. This is because most
preservative methods drastically extend the shelf life of the product. Like Fermenting, which
could make vegetables last for months!
Some other methods of preserving are:

Stewing: stewing makes fruits sweeter and thicker. You can stew; strawberries and pineapple.
Freeze drying: can preserve just about any fruit or veggie, adding more shelf life, and texture.
Curing: lots of foods can be cured, increasing the shelf life! Like; duck, fish and cheeses.

Pickling: many vegetables and fruits can be pickled, like; a sparagus, beets and bell peppers.
Bibliography
• 1. Tay A. The Science of Fermentation. Lab Manager. Published July 19, 2019. Accessed
October 28, 2024. https://www.labmanager.com/the-science-of-fermentation-1432
• 2. Coyle D. What Is Fermentation? The Lowdown on Fermented Foods. Healthline.
Published January 15, 2019. Accessed October 28, 2024.
https://www.healthline.com/nutrition/fermentation
• 3. Team O. Learn How To Ferment Vegetables. Oddbox.co.uk. Published April 7, 2022.
Accessed October 28, 2024. https://www.oddbox.co.uk/blog/how-to-ferment-vegetables
• 4. Crago S. Fermented Foods. Chef Works. Published August 14, 2024. Accessed November
4, 2024. https://chefworks.com.au/blogs/blog/lets-talk-about-fermented-
foods#:~:text=Generally%2C%20well%2Dfermented%20and%20properly,several%20weeks
%20in%20the%20fridge.

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