# Fermentation

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Category: Cuisine
Slides: 30
Updated: 2026-05-15T22:17:47.770Z
Tags: cuisine, fermentation

## Summary

Fermentation is what humans do with microbes when both parties win. Yeast eats sugar; we get bread and beer. Lactic acid bacteria eat sugar; we get cheese and kimchi. Aspergillus eats rice; we get sake and soy sauce. Key sections include: Ferment ation.; Opening The oldest collaboration.; Chapter I What fermentation is.; Chapter II Lacto-fermentation.; Chapter III Sauerkraut and the European tradition.; Chapter IV Kimchi.; Chapter V Koji — the engine of East Asia.; Chapter VI Miso.; Chapter VII Soy sauce.; Chapter VIII Yeast..

## Slide Outline

1. Ferment ation.
2. Opening The oldest collaboration.
3. Chapter I What fermentation is.
4. Chapter II Lacto-fermentation.
5. Chapter III Sauerkraut and the European tradition.
6. Chapter IV Kimchi.
7. Chapter V Koji — the engine of East Asia.
8. Chapter VI Miso.
9. Chapter VII Soy sauce.
10. Chapter VIII Yeast.
11. Chapter IX Sourdough.
12. Chapter X Vinegar.
13. Chapter XI Cheese — fermentation in concentrated form.
14. Chapter XII Fish sauce and the protein ferments.
15. Chapter XIII Sandor Katz — the populariser.
16. Chapter XIV Noma's Fermentation Lab.
17. Chapter XV Tempeh and the soybean ferments.
18. Chapter XVI Fermented beverages.
19. Chapter XVII Cured meats.
20. Chapter XVIII The hidden ferments — coffee and cocoa.
21. Chapter XIX The microbiome story.
22. Chapter XX The home fermenter's kit.
23. Chapter XXI How fermentation fails.
24. Chapter XXII The world atlas of ferments.
25. Chapter XXIII Where fermentation is going.
26. Chapter XXIV Twenty-five works.
27. Chapter XXV Watch & read.
28. Chapter XXVI If you want to start.
29. Chapter XXVII Why ferment.
30. The end of the deck.

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