Category:Fermented foods
Fermented foods are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. The science of fermentation is known as zymology.
Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice.
Subcategories
This category has the following 10 subcategories, out of 10 total.
Pages in category "Fermented foods"
The following 81 pages are in this category, out of 81 total.
This category content has been reduced to only pages contained in the ZIM file.