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What is Understanding Fermentation and Cabbage about?

Fermentation is a metabolic process that extracts energy from carbohydrates without oxygen, involving enzymes. It is used to produce various food products like kimchi, yogurt, and sourdough bread, with lacto-fermentation in kimchi helping to prevent spoilage by producing lactic acid through Lactobacilli bacteria. Additionally, cabbage, a cultivar of Brassica oleracea, has a long history of cultivation dating back to 4,000 BC in East Asia and was used by ancient civilizations in Europe and Mesopotamia.

Author

Rosemarie Agpawa

Language

EN