1. GETTING FUNKY WITH FERMENTATION
A supporting photo guide to accompany ‘Getting Funky with Fermentation’ lesson plan (MS/HS)

2. What is the chemical process of ‘fermentation’?
First, we must understand the difference between CELLULAR/AEROBIC and ANAEROBIC RESPIRATION

3. What are some benefits of food fermentation?
Consider the benefits to growers / for families / for the body /
as a means of cultural tradition / as a practice of ecological resilience.

4. Fermentation is one of the oldest food preservation processes practiced worldwide. Fermentation can be used to preserve raw beans, milk, dairy, fish & meat, and vegetables!
Indonesian tempeh (c or as early as 12th / 13th centuries) - fermented soybeans inoculated with Rhizopus spp. moulds, a type of filamentous fungus, that spreads through the beans making a sliceable cake.

5. Japanese miso - fermented soybeans (or other grains/beans)
Fermentation is one of the oldest food preservation processes practiced worldwide. Fermentation can be used to preserve raw beans, milk, dairy, fish & meat, and vegetables!
Japanese miso - fermented soybeans (or other grains/beans)
with salt and koji (the fungus Aspergillus oryzae) cultured for a year or more into a thick salty paste

6. Fermentation is one of the oldest food preservation processes practiced worldwide. Fermentation can be used to preserve raw beans, milk, dairy, fish & meat, and vegetables!
Philippine burong kampampangan (Tag-ilo) - a dipping sauce made from fermented rice and freshwater fish (mudfish, catfish, tilapia, or shrimp). “Buro” is a Tagalog word meaning sealed or fermented in salt, pickled, or salted. Can include bamboo shoot or angkak (red yeast rice) for extra flavoring or color.

7. Fermentation is one of the oldest food preservation processes practiced worldwide. Fermentation can be used to preserve raw beans, milk, dairy, fish & meat, and vegetables!
Middle Eastern labneh or labaneh - a lactic acid fermentation of strained yogurt with a thick consistency and sour taste. Made with Lactobacillus spp. Can be strained additionally to be made into cheeses that are rolled, covered in oil or herbs. Popular throughout the Middle East, Central Asia, Europe.

8. Fermentation is one of the oldest food preservation processes practiced worldwide. Fermentation can be used to preserve raw beans, milk, dairy, fish & meat, and vegetables!
Korean kimchi - staple side-dish dating back to Three Kingdoms (37 BC - 7 AD) made with fermented vegetables, napa cabbage, Korean radishes, with chili powder, scallions, garlic, ginger and jeotgal (salted seafood). Stored underground in jars to keep cool and unfrozen during winter months.

9. Fermentation is one of the oldest food preservation processes practiced worldwide. Fermentation can be used to preserve raw beans, milk, dairy, fish & meat, and vegetables!
Russian kombucha - fermented, fizzy, slightly alcoholic beverage that can be flavored with fruit made with a SCOBY - a symbiotic culture of yeast, fungi and bacteria that digest sugars from sweetened tea into carbonation. In Russian, the culture referred to as “chayniy grib” (tea mushroom). Popular in Soviet Russia and has gained popularity as a health drink worldwide.

10. Fermentation is one of the oldest food preservation processes practiced worldwide. Fermentation can be used to preserve raw beans, milk, dairy, fish & meat, and vegetables!
Mexican tepache - a fermented beverage from the Nahua people of central Mexico made from the peel and rinds of pineapples, sweetened with piloncillo or brown sugar, served with powdered cinnamon and served cold. Tepache means “drink made from corn” (maize was the original base) but now commonly made with pineapple. Wild yeasts digest the sugars of the fruit and the additional - making a tart drink.

11. Fermentation is one of the oldest food preservation processes practiced worldwide. Fermentation can be used to preserve raw beans, milk, dairy, fish & meat, and vegetables!
Nigerian ogi / pap / akuamu - ogi is a lactic and yeast fermented cereal pudding from Nigeria typically made from maize, sorghum, or millet. The grains are soaked in water for three days before wet milling and seiving to remove the husks, then allowed to ferment for three days. It’s then boiled into a pudding called pap.

12. What is lactic acid fermentation? Lactobacillus bacteria
Lois Pasteur
Lactobacillus bacteria
Lactic acid fermentation is a metabolic process in which glucose and other six-carbon sugars are converted into cellular energy and lactate or lactic acid in solution. Lois Pasteur (1857) first described how microbial lactic acid fermentation works.

13. MAKING SAUERKRAUT WITH HERBS FROM THE ORCHARD
- an adaptable lacto-ferment spotlight
Thyme (Thymus vulgaris)
Oregano (Origanum vulgare)
Bee Balm (Monarda didyma)
These three aromatic herbs of the mint family (Lamiaceae)
are common to POP orchards and can be harvested fresh from spring - fall (leaf & flower) and incorporated into sauerkraut as flavoring!
HARVEST TIP: To harvest, clip the stem with scissors or hand-pruners just above the leaf cluster to encourage the plant to regenerate quickly.

14. MAKING SAUERKRAUT WITH HERBS FROM THE ORCHARD
- an adaptable lacto-ferment spotlight

15. Photo Credits by Page
pg. 1: sauerkraut; miso paste;sourdough starter; kombucha jar; kombucha bottles
pg. 2: table; respiratory pathways
pg. 3: storage jars; farmer's market; food traditions; cooking by fire
pg. 4: tempeh making; tempeh goreng
pg. 5: making miso; miso by region
pg. 6: salted baby shrimp; burong
pg. 7: Nadia labneh making; labneh
pg. 8: kimchi making; kimchi
pg. 9: Russian kombucha making; kombucha jars
pg. 10: Oxaca tepache; tepache
pg. 11: Pap Nigeria; ogi
pg. 12: Lactic fermentation; Lactobacillus
pg. 13: thyme; oregano; bee balm; herb leaf cluster
pg. 14: Sauerkraut Step by Step
Disclaimer: The nutritional information contained within is intended to educate individuals about diet and a healthy lifestyle approach. No advice provided is intended to diagnose, cure, or prevent any disease; or be construed as a substitute for medical attention or advice. Individuals with a specific medical condition or concern should seek advice from a physician. All fermented products present potential health risks. Individuals are responsible for assessing the safety of consuming fermented foods.