fermentation tech

Since kimchi operations began this month, I have had to go down the rabbit hole of fermentation tech. It is shallow.

1. lactic acid fermentation, is anoxic ( bacteria / LAB)

2a. upstream : ethanol fermentation, is anoxic ( bacteria, fungi, NOT plants )

2b. downstream : acetic acid fermentation, is oxic ( bacteria, mostly / AAB )

3. symbiotic colonies of bacteria and yeast / SCOBY are used in various traditions

- pickles like kimchi are an example of 1.

- yoghurt is mainly 1.

- wine is an example of 2a, and balsamic vinegar subsequently 2b

- kefir is a 3. which is mostly LAB

- kombucha is a 3. which is mostly AAB

That's most of it!