Cook The Science - Fermentation: Healthy, tasty and alive
Автор: Cook the Science
Загружено: 2025-05-15
Просмотров: 2342
For the sixth episode of Cook the Science, three experts work together on the topic of lacto-fermentation: soft matter expert Prof. Dr. Thomas Michaels, microbiology lecturer PD Dr. Markus Schuppler and fermentation nerd and food producer Patrick Marxer (Das Pure).
Together, we explore the endless possibilities of lacto-fermentation and let Patrick demonstrate, how incredibly easy it is to start a good fermentation process: Fresh, organic produce, a little bit of salt and more or less stable room temperature are all that's needed!
Amongst a host of scientific background, this lecture brings us very applicable fermentation tipps from Patrick Marxer and also important safety guidelines from Markus Schuppler.
Cook the Science is a public lecture series at the ETH Zurich, where top chefs and scientists explore the scientific secrets of cooking. For more exciting content, visit our website (https://www.ethz.ch/cookthescience) and follow us on Instagram ( / cookthescience.ethz .
Don't miss this delicious journey into the science of cooking!
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Thumbnail image by Lukas Lienhard, all rights reserved.
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