In episode 2, we discuss the role that temperature plays in fermenting foods and how it has to be just right to produce the right taste and texture.
In episode 1, we explore the method of backslopping when fermenting. This helps introduce live cultures into a new ferment!
Emily Somple is the producer for the Spoiled To Perfection series, and the writer and narrator for Fermented Science. She’s a wine country native and food and beverage enthusiast. Emily experiments with flavor on a regular basis and writes a food blog, Spoiled In Sonoma.
Original artwork created by Steve Rustad.
Animation by Sam Simmons
Copyright © 2019 Katalina Holding Co.