Why you should ferment your garlic

If you’ve always wanted to ferment stuff at home - but have been too nervous to actually do it - start here.

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Graham A & Ledesma-Amaro R (2023). The microbial food revolution. Nature communications, 14(1), 2231. https://doi.org/10.1038/s41467-023-37...
-Han J, Kong T, Wang Q, Jiang J, Zhou Q, Li P, Zhu B, Gu Q. Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review. Crit Rev Food Sci Nutr. 2023;63(25):7564-7583. https://doi.org/10.1080/10408398.2022....
-Motarjemi Y, Nout MJ. Food fermentation: a safety and nutritional assessment. (1996) Joint FAO/WHO Workshop on Assessment of Fermentation as a Household Technology for Improving Food Safety. Bulletin of the World Health Organization 74(6):553-9. https://pubmed.ncbi.nlm.nih.gov/9060215/
-van Wyk N (2024). Current Research on Flavor Compounds in Fermented Food Products. Foods (Basel, Switzerland), 13(5), 730. https://doi.org/10.3390/foods13050730

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-https://bookshop.org/p/books/fermente...
https://steemit.com/vegan/@amy-goodri...
-https://bookshop.org/p/books/the-art-...
-https://www.seriouseats.com/science-o...
-https://eatcultured.com/blogs/our-awe...
-https://www.makesauerkraut.com/fermen...

𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀:
-   • Why Do We Eat Spoiled Food?  
-   • Fireside Chat: Fermenting Garlic  
-   • Fermenting Garlic Paste (NO EQUIPMENT NEEDED)  
-   • What even is lacto-fermentation?  

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dana Garves, Founder and Chemist at Oregon BrewLab
-Kirsten Shockey, educator and author of Fermented Vegetables

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.

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