Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods.
|[Industrialization of Indigenous Fermented Foods, Revised and Expanded
|[Making Shoyu (Soy sauce)
||Cooking With Koji](http://cookingwithkoji.wordpress.com/2013/06/06/making-shoyu-soy-sauce/)
|[ Time lapse video of Aspergillus oryzae (koji) growing on rice
|[How It’s Made Soy Sauce
|[Food Processing Technology: Principles and Practice
|[Principles of Fermentation Technology, Second Edition
|[Practical Fermentation Technology
|[Development and Manufacture of Yogurt and Other Functional Dairy Products
Rate us on iTunes. Thanks for your support!
Send your feedback to email@example.com or connect with us on Twitter, Facebook or Google+.