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.
Show notes:
|
[Industrialization of Indigenous Fermented Foods, Revised
and Expanded
|
Amazon](https://www.amazon.com/exec/obidos/ASIN/0824747844/fermup-20)
|
| [Making Shoyu (Soy sauce) |
Cooking With
Koji](https://cookingwithkoji.wordpress.com/2013/06/06/making-shoyu-soy-sauce/)
|
|
[ Time lapse video of Aspergillus oryzae (koji) growing on
rice
|
YouTube](https://www.youtube.com/watch?v=USyLluWueH4)
|
| [How It’s Made Soy Sauce |
YouTube](https://www.youtube.com/watch?v=queVlA4xLgI)
|
|
[Food Processing Technology: Principles and Practice
|
Amazon](https://www.amazon.com/exec/obidos/ASIN/1845692160/fermup-20)
|
|
[Principles of Fermentation Technology, Second Edition
|
Amazon](https://www.amazon.com/exec/obidos/ASIN/0750645016/fermup-20)
|
| [Practical Fermentation Technology |
Amazon](https://www.amazon.com/exec/obidos/ASIN/0470014342/fermup-20)
|
|
[Development and Manufacture of Yogurt and Other
Functional Dairy Products
|
Amazon](https://www.amazon.com/exec/obidos/ASIN/1420082078/fermup-20)
|
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