Short Wave Eating Breakfast? You Can Thank Fermentation
8 snips
Nov 11, 2024 
Join David Zilber, chef and former director of the fermentation lab at Noma, as he takes you on a funky ride through fermentation. Discover how this ancient process turns cucumbers into pickles and enhances the flavors of breakfast staples like yogurt and granola. Learn the science behind lactic acid bacteria and yeast’s magical role in transforming foods. Zilber also shares the rich history of food preservation and how diverse cultures have shaped fermentation into a culinary art form we now savor.
AI Snips
Chapters
Transcript
Episode notes
Accidental Yogurt
- David Zilber's first fermentation experience was accidental.
- He left a bowl of Honey Nut Cheerios with milk, and it turned into yogurt.
Microbes: The Fermentation Key
- Microbes are essential for fermentation, transforming food with their help.
- They exist everywhere, even on the food itself, ready to act.
Lactic Acid Bacteria's Role
- Lactic acid bacteria break down carbohydrates in plant cells, allowing them to digest sugars.
- These bacteria consume the sugars, producing lactic acid as a byproduct.