Fermentation & Plant Based Food Flashcards
What are the benefits of fermenting food?
Flavour and texture
Halting bacterial spoilage.
Reduce the need for refrigeration in many cases which is of benefit in terms of energyconsumption.
What are safe practises for
fermenting food?
Work in a clean environment, with clean utensils and equipment. Always sterilise jars before using. Hygiene is incredibly important.
Use the best and freshest ingredients you can. Fermentation and pickling is not a way of reviving older ingredients.
What records should be kept when fermenting food?
The % salt used, the day the ferment began, the room temperature, the proposed day to check the ferment
What are the the two
definitions for pickling?
Pickling is a term that covers anything preserved by acidity.
Pickling can be defined as the anaerobic fermentation of food in an environment with no oxygen in a body of brine (liquid containing salt) e.g. sauerkraut and kimchi. This involves culturing beneficial bacteria which, in turn, leads to an acidic environment that outcompetes harmful bacteria, thus preventing spoilage.
The second definition is immersion of food in acid, such as vinegar. It is the act of stopping almost all bacterial growth due to ahighly acidic environment. This in turn preserves the food by preventing spoilage.
What is the definition for plant-based eating
It is defined as a diet exclusively of foods derived from plants and completely devoid of any animal-based
food content.
What are some common sources of plant-based proteins including complete proteins?
Tofu/Tempeh/Seitan
Complete proteins include soybeans, quinoa, amaranth and buckwheat
