With few exceptions (see below), there is no way to make fermented foods without fermentation. Beer, wine, aged cheese, salami, and sauerkraut simply cannot be produced any other way. For many fermented products, the very procedures used for their manufacture are unique and require strict adherence. For example, Parmesan cheese must be made in a defined region of Italy, according to traditional and established procedures, and then aged under specified conditions. Any deviation results in forfeiture of the name Parmesan. For those "fermented" foods made without fermentation (which includes certain fresh cheeses, sausages, and even soy sauce), their manufacture generally involves direct addition of acids and/ or enzymes to simulate the activities normally performed by fermentative microorganisms. These products (which the purist might be inclined to dismiss from further discussion) lack the flavor and overall organoleptic properties of their traditional fermented counterparts.

The Miracle Of Vinegar

The Miracle Of Vinegar

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