Fermentation is a preservation method mankind has practiced since the beginning of civilization. In this talk, we will discuss this technique's impact on our diet, history, culture, and on the way learn some great ways to use this method in our own lives! Presented by Stephen Pon at SF Learning Night on December 9th, 2015.

1. Lets Make Our Food a Little
More Rotten
A Survey of Fermentation

2. Fermentation Through the Ages
- First recorded in Neolithic China (rice, milk) 7000-
6000BCE
- 7000 year old wine jars found in Iran
- Beer in Ancient Egyptian tombs
- Ancient Japan, Babylon, Sudan, Mexico, and basically
everywhere else

3. Scientific Breakthrough
- Louis Pasteur
- World’s first zymologist
- 1856 Discovers the
connection between
yeast and fermentation

4. Science!
- Anaerobic metabolic
process
- Mold, fungus, bacteria,
yeast
- Carbs/Sugars go in, stuff
comes out
- Two main types: Lactic
Acid and Alcohol Lactobascilus Sanfranciscensis

5. Humans and Fermentation
- Humans can take advantage of this process
- Making environment happy for good critters and bad for
bad ones
- Methods include: Heat, Salt, Acid

6. Milk
- Yogurt
- Kefir
- Cheese
- Bleu
- Camambert
- Brie
- Cheddar
- Skyr

7. Soy
- Tempeh
- Fermented Tofu
- Koji
- Soy Sauce
- Miso
- Gochujang
- Natto

8. Fish
- Garum
- Fish Sauce
- Worstershire Sauce
- Hakarl
- Bonito

9. Wheat/Alcohol/Starch
- Sourdough Bread
- Beer
- Alcohol in general
- Dosa
- Garri (African cassava paste)
- Injera

10. Pickles/Vineagar
- Vinegar
- Tsukemono
- Nukazuke
- Kosher/Dills
- Kimchi

11. Meats
- Salami
- Dry Aged Steak
- Chorizo

12. Other
- Kombucha
- Tabasco
- Chocolate Beans

13. Health Benefits
- Probiotics
- Digestive Health (prevents IBS)
- Immune System (prevents allergies and colds)
- Helps with skin conditions (exczema)
- Weight Loss

14. Try it at home!

15. Sauerkraut
- 1 head of cabbage
- 1 ½ tbs Salt
- Container
- Make sure you keep cabbage submerged!

16. Yogurt
- ½ gallon milk in slow cooker
- Cook low 2 ½ hrs, then turn off and leave for 3 hrs
- Add ½ cup of yogurt (Make sure it has live cultures!)
- Keep warm (wrap in towels or keep in pilot light oven)
- 8-12 hours + straining = yogurt!