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Microbrewery Research Paper

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Beyond the microbrewery, a growing number of households are using fermentation techniques that preserve fruits and vegetables all year long, without the use of electricity. Long before the advent of refrigeration, ancient food preservation techniques, one being fermentation, were utilized to make fruits and vegetables safe for consumption available long after the growing season had ended. It is still used by many cultures today to produce crunchy pickles, tangy fruit chutneys and zesty sauerkraut. Essentially, it is a metabolic process that converts the starches and sugars found naturally in vegetables and fruits into food preserving alcohols and gases, which hinders the growth of harmful bacteria while encouraging the reproduction of beneficial…show more content…
The containers can be covered in multiple ways, each requiring a different amount of attention to the jars once the fermentation process has begun. Specially designed lids are available that are both airtight and self-burping, releasing excess gases through a vent incorporated in the lid. Regular canning lids are sufficient, provided you release the excess gas, or burp the jars every day. Failure to do so will result in exploding jars and ruined produce. Using coffee filters and rings is another option that eliminates the need to burp the jars, however, this method has the highest risk of contamination, requiring daily attention to check for the formation of mold due to exposure to…show more content…
The length of time needed for any recipe to mature varies, as does the amount of time the food can safely be stored. Small white flecks are not a concern, but a type of yeast that can safely scooped off the surface. Fermented produce that has truly spoiled will be easily recognized by smell.

Europeans have been creating variations of sauerkraut for generations. The main ingredient of any sauerkraut recipe is shredded cabbage; however, other ingredients can be added before and after the fermentation process to create many unique side dishes. Traditional sauerkraut can be consumed in as little as six days, but it will keep for six to eight months or more when stored in a cool, dark area.
Next to sauerkraut, pickled cucumbers are the most often thought of fermented, or pickled, vegetable. Unlike the vinegar brine used in commercially produced pickles, lacto-fermented pickles are crunchy with a sour, yet less salty taste. Many variety of recipes exist including Kosher dill recipes, and bread and butter
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