The Science of Fermentation: Lactofermentation
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- Опубліковано 6 вер 2021
- Fermentation is one of humankind's path-breaking discoveries. The fact that we can persuade billions of tiny microbes to make our food delicious, longer-lasting, and more nutritious is rather astonishing when you think about it.
Title picture credits: Shreyak Singh (on Unsplash)
Music credits: Via Sagularis by Hazy Groove (on CCMixter)
Footage credits: BBC and Your Amazing Body (UA-cam)
This is the absolute BEST intro to food fermentation! I have been looking for a scientific explanation to guide my practical applications. I will sub and buy book.
BTW, I came to love idli during my travels in India. Glad my experience helped me follow your explanation too.
No, it isn't. He didnt define room temperature. In India room temperature can be 30 degC and it can be 20 degC.
@@Alcooliques_sans_frontieres Look it up. Room temperature by differs by area, so it was better that he did not specify. Here in the USA, it is 68-72 degF.
@@kimfleming8097 are you a fool? If you make sourkraut, you better make it at 20 degC. Not everything works well at high temperatures although if that guy is Indian his room temperature might be much higher. American standard is no standard. That guy should not say room temperature but at what temperature he has made his fermented vegetables.
@@Alcooliques_sans_frontieres He did. Figures appear on screen. Why you feel the need to attack is curious.
@@victoriabaker4400 are you a troll? Go and troll someone else.
My parents time left over rice and curd was morning meal. I used to feel sorry that they didn't have proper breakfast. Both lived to ripe old age. My grandkids start their day with rice Krispies or Choco puffs with zero nutrition . Your video was very informative. Thank you
Those cereals have plenty of nutrition. That's not to say they are good for you, but they are some of the most nutrient dense foods on Earth, not only packed with carbohydrates in the form of sugar, but also vitamins and minerals added as per regulations set by the FDA to qualify it as "part of a healthy breakfast".
However it's not complete nutrition and the macronutrient profile is no where near what we should be starting our day with.
@@Nanamowahow much of it is absorbable in this form of crispies ? Besides it is again processed food & not completely natural with added sugar , flavour , preservatives, artificial vitamin... , isn’t it better we eat traditionally for better health & environment ( free from plastic pr paper cover each time we use breakfast)
@@NanamowaThe problem is there not the nutrients you need youd be better off taking a multivitamin or liver, You don't need carbohydrates and they dont keep you full, your body priotizes protein and fat not carbohydrates when you don't get enough protein and fat, your body makes you eat more this is the reason americans are getting fat, you'd have no trouble sholveing down a cereal bowl but having the equivalent amount of steak will keep you much fuller, Also high carbohydrate leads to insulin resistance and metabolic disease which causes visceral fat which is deadly.
@@NanamowaAll they do is toss a multivitamin in there, They don't care about your health they just want to keep you alive long enough to sell you crap.
Best video about fermentation I have ever seen.
Why can't our schools and colleges give us knowledge of this depth and clarity? Every successive government brings new education policy and adds complications only. Standard of graduate electrical engineer is such that a fresh pass out can't use multimeter even. We need to improve on quality of education.
because the goverment is controlled by a small group of beings who have an agenda to control the 99% of us, so everything has been weaponized against the people.
Why? Because government controlled 'education' primarily aims for compliance through indoctrination. Unfortunately, until we are freed from hierarchical institutionalised control then home-schooling or privately controlled community schooling is necessary. As is, we have a lot of misinformation to navigate. We need to apply critical thinking to everything.
then what u will do on UA-cam?
One of the best videos I have watched on UA-cam. Thank you and so much love.
Excellent! Wish we had teachers like you to teach science / microbiology.
This is incredible! Will be happy to see more of this, in addition to what's there on your book!
Recipes:
- Onions, garlic, chilli, fruit (e.g. pineapple) - 3 weeks = hot sauce
- Cabbage, salt - few weeks = sauerkraut
- Cabbage, spring onion, chillies, radish, carrot, salt (squeeze cabbage so water covers all) - 2-3 weeks = kimchi
This video is excellent. It cuts through all the "fluff" of so many other videos about yoghurt and other lactofermented foods in a very clear and comprehensive way. Thank you!
Estheir(81 yrs) from lndia.
Son, thnq 4 the wealth of knowledge u'v shared w/ me taking me step by step thru yr video...was such a pleasure listening 2 u. I bless u, 11Son in the name of YESHUA HAMASHIACH .
A very well formatted instructional video. Thanks. Please continue the good work.
Came across this channel just now. Love the explanations of 'why' behind cooking in general and Indian cooking in particular. Wish there were more such explanatory videos to augment the tacit understand that cooking channels on YT provide!
Such an interesting presentation answering all the unanswered 'whys'. Hats off ! Subscribed and coming back for more😊
It's the first video that I'm seeing from your channel. In love with the way you're describing the microbial process with the recipe... ♥️
I've a request to you...can you suggest me some books on ancient fermentation recipes !
I have seen some of your videos in ig reels.
They were also good, i don't know why you don't have much subscribers.
The dialogue delivery , camera work all are good and content is just pure gold just like that fermented water ;)
Big fan of yours already sir! This is the first time I'm watching your video. What a wealth of information and such simplicity in presentation that anyone can easily understand!
Excellent job Sir. Wish you millions of subscribers. If you're a student watching, tell your friends. If you're a teacher watching this. This is the real art of teaching. Going from known to unknown, keep it simple, get excited and enjoy the subject and circle back .
Thank you
@@krishashokexcellent video. Can you please share how to make natto as easily as dropping carrots in water? It seems to have some great benefits.
Loved every part of this video....and the finish with a flourish ....tacit understanding vs scientific explanation....that was epic
This is a great first episode of a masterclass on fermentation. Thank you
The knowledge you bring in while explaining the viewers what’s good vs bad is very much appreciated. 👏👏
Thank you!
The part about tacit knowledge and scientific understanding is very vital.. Probably more than the concept of fermentation! Very well done ❤
This 10 minute video taught me so much about things I'm passionate about - Food and Science. Your simple, informative and "science is cool" approach to explain confluence of these two areas really resonates with most people who find such things worthwhile and relaxing. Have ordered your book and waiting for the fun and to learn more. Thank you and more power to you sir for making more of such videos.
How to order his book ? How to know list of his books? Pls reply
Finally an easy to understand video about fermentation that goes beyond the obvious. Thank you, I finally got it and even know now why salts important. You‘re a great teacher!
Thank you
Clarity at it's best
நன்றி நண்பரே🙏🙏🙏🙏❤️
very nice video. Thanks for explaining the science behind Idly and Dahi. Missed one point about how the balance of Good bacteria vs Bad bacteria in body is of importance. All the nutritional experts in US started saying this in last 10-20 years. and I go...aha! that's what my ancestors are eating for thousands of years. small portion of yogurt rice after every meal and Idly/dosa for breakfast. Your recipe of Yogurt and idly batter is perfect. It is useful to use heat (especially in colder regions of USA/Europe or Northern India to help fermentation. Keeping batter in oven with light bulb on, OR keeping a light bulb on on top of batter gives small heat in colder region. This is hardly a problem in India though. Thanks for a nice video.
Who knows about the Paniwala bhat of Odisa? This is the fermented rice with its rice water , and added plain water. The Adivasis do not discard the rice water ,but add plain water in it and let it ferment till little sour, which is then taken with some pickles, green leafy vegetables curry, chutneys, dry fish burnt in fire then crushed with onion, chilly,salt, and few drops of mustard oil and chicken fry or fish fry and so on. It helps tolerate the heat and , the people eating it never become fat bcz of no carbohydrates left in it. If you take it you never feel thirsty. This rice is now a days flavoured, and it's also offered to the Lord Jagannath.
Nailed it! 1,000 blessings lil brother. My hope is others will listen. Cheers to your good health!😊
Soo good! Thanks for that beautiful, simple explanation.
One of the best videos or channels on UA-cam. I would happily pay any amount of money just to listen to this guy speaking about food & the cooking techniques! Awesome stuff Krish! ⭐️✨
Thank you!!
I enjoyed this tremendously. Hugely informative.
Could you explore the science behind sprouting, & also how best to consume (cooked or uncooked). Thank you.
Namaste from Singapore
Pranaam Guruji 🙏
Aaj se aap mere food guru bane ☺️
Honestly, I didn't want the presentation to end..
Beautifully explained, thanks a lot!
Thank you for this video! very informative and clarifies well the science of fermentation, i want to consume more fermented foods but i am always concerned with safety if it, now i will try this with some extra carrots instead of letting them go bad in fridge and throwing them out :D I also want to eat fermented/ sour wheat dough rotis but it is just so scary to do it on your own because there is always fears around pathogens, i have found this recipe that uses instant yeast, instant yeast+ warm milk+sugar to bloom and then added to flour and then let the dough ferment for 2 hours, I tried it but the dough had a smell of acetone, looked it up and found out that it can happen and is safe to eat, but i am just concerned with safety of using yeast in general and also instant yeast, what do you think? and what is the safest and healthiest way of fermenting the dough, also that doesnt require you to have a jar on the counter where you keep the cultures alive as in sourdoughbread? i want to have an easy and healthy way of making khameeri roti on daily basis. I am concerned about the yeast overgrowth in body as a consequence if any
It is exactly what I had been looking for since I started cooking during the pandemic. No chef tells why we have to do the way we do. It seems like rote learning with no understanding. Thank you for coming to the rescue of people like me.
I have ordered your book. Why don't you make more such videos?
Liked all your informative cooking backed up with science . Very beautifully presented
What are your suggestions on batter fermentation during cold winters ? How would you do it ? It’s very challenging during cold freezing temperatures to ferment the batter ? What are the safe alternatives if any ? Thankyou
I appreciate you taking time to share this information with us ❤
Welcome!
This is high quality knowledge with practicality engrained.Thank you for this amazing work
thank you
Thanks Krish for making us aware of fermentation process.
There was common practice in villages where they boil down the rice during evening and leave it for 8hrs for the bacteria to develop. And the next day morning they will have that as food.
Whatever local food practice that i mentioned above is it a fermentation? What is difference b/w probiotic and fermented food? Is fermentation only happens with lactobacillus?
Very informative video. And I specially loved your closing remarks about tacit knowledge versus scientific understanding of that knowledge.
This is by far one of the best videos I've watched in a long time. Thank you so incredibly much for such a fun and educational experience 🙏💙💯
That was interesting from start to finish... captivating narrative.
BTW - the selfie angle feels a bit too close.. maybe bcos we've been conditioned by other youtubers to expect a different framing/staging.
Wow I hv got hooked to this guy, how knowledgeable and the way he explains is just wow and such good topics ❤
Thank you
Damn!..this is great stuff..loaded with fundamentals and deeply soaked in science, splendid work!!
Absolutely fantastic and FUNDAmentally fun 😁
this video is packed with facts and i love the way you talk and the pervasive sense of humor, as well as the awesome grinder machine @9:10-- where can i pick up one of those puppies? one point of disagreement: you say that scientific knowledge is not the same as tacit knowledge. but what if all knowledge is the same? a birthright accessible through intuition? and what if your story about ancient people is wrong, that they incrementally 'learned' through trial and error? what if it did not happen that way and they just knew?
You can get these anywhere in South India. And the point re: scientific knowledge is often misunderstood. There is nothing inherently inferior about practical/tacit knowledge. In fact that is what got us here. Science is merely the peer-review/formalization of it. No value judgment attached to it!
@@krishashok right on, brother
just stumbled upon this video, very very informative,i used read your interesting articles in the print media some years ago, need to watch all the videos now, also will buy the book, great going.i hope you keep on covering all forms and types of food, drink,ingredients etc from all over the world.
Wow, really enjoyed this and learned something new today, many thanks!
Very informative video. Being a chemistry student, with the enthusiasm of cooking this channel is perfect for me. Thank you very much.
Thank you Arpita!
Hello there ! Thank you so much for this great video !
I tried my first lactofermentation last week. 1 with purple radish and 1 with carrots and cabbage. They were both very filled with the vegetable's water (made by maxing them with salt before putting in jar)
First days I saw few bubble in the carrots jar and some water went out.
But this morning, so 6 days later, I just realized that my carrots jar isn't filled with water anymore !! It's like the water has evaporated!
I don't know what to do as the fermented process should be 2 weeks minimum normally.
Is it okay? Is something bad ?
Please can you give me your feedback in this issue 🙏🥺
Thanks so much in advance
Bye
The vegetables should always be fully submerged in water. If they are not, it's not safe to consume since aerobic microbes may have colonized them. It's always best to add enough salty water to submerge them and use some fermentation stones to keep them submerged.
😊😅😊
I am so thankful that I stumbled upon your channel. You are awesome.
Thank you for precising the difference between tacit understanding and science knowledge. Subscribed to your channel.
This is eye opener for vegetarians. No body is vegetarian!!!
eating meat vs eating bacteria isn't the same thing.
@@blpabhishek call it what you want, can't change reality
Even if a vegetarian is silent, those who are not vegetarians are fussing over the vegetarian
I've always looked at 'satvik' or vegetarian lifestyle as not hurting another being that can feel and show pain/fear before you kill them. We, as humans have a symbiotic relationship with many things in nature.
Have you seen any bacteria bleeding when a vegetarian prepare food 😂😂😂
Man..your narration and teaching skills are amazing i wish i seen this channel way before...now i have to binge watch your videos now
Thank you!
I m blessed to see your video....
Thabk you for educating us and promoting the ancient great food to this generation.thank youuuu thank youuu thank youuu so muchhh
Such beautifully explained! Thanks for such a nice informative video.
The way you explain is absolutely a treat❤ This is the best detailing on fermentation
Thank you!
Best in depth explanation of the food.
Best part explained is how the food science is EVOLVED, not necessarily invented.
What a presentation, WOW. Very lucid , informative and sufficient material presented to engage a person’s curiosity . I have become a FAN. Thanks a lot .
Thank you
Loved that ending note differentiating "tacit knowledge" and "scientific understanding".
Fantastic presentation! I love,love,love,this video. Fun & informative. Thank you!
Thank you!
Thankyou for your time, sir.
Thanks for the video!
Useful practical information.
Great presentation,highly informative..... Thank you!!!
Amazing, concise and comprehensive. Exactly how I like it.
10 on 10 for the video across all parameters. Pure Gold. 😊
Superb video. Your last point about tacit wisdom hits the nail on its head.
Your explanations of the process kept me hooked. You are amazing. I just came across your channel, and will be watching more of your videos. Your knowledge 🙌
Thank you!
Lots of good information! I just started my fermentation journey last month. I love your garden also!
Enjoyed the video very well. Great wisdom
so well explained! Thank you Krish!
That was fun and elucidating it bought together a lot of my scattered knowledge and fleshed it out with new stuff in a very pleasant format. I like the clever editing so that the change in visual background kept you interested and focused on what you were saying. Nice work man. Ooh, I like your content. Subbed.
Thank you
had found u on insta super excited to see u here with more elaborate videos
Absolutely love this video! Wow! I had no idea about how fermentation works. So cool!
The best video I have seen on the process of fermentation. It helps that you come from my part of the world - I could relate to your examples. And thank you so much for ending the video with the difference between tacit knowledge and the kind of smugness that we experience from reactionary ideologies. Fermentation is the perfect example where tacit knowledge came first and then we have explicit knowledge. We need both.
Very underrated channel, subscribed right away
Very nice video. Thank you for making it. I am sharing it with my parents as well as it is pretty useful. Loved you style of explaining stuff. Thank u so much. Looking forward to viewing more videos from you
Thank you!
Just wonderful, you explained it so well, about fermentation, just great.
This was a mouth watery and eye feast video.. Thanks for the knowledge
High quality video on food fermentation!
Great explanation of lactofermentation and the benefits. I love this method of making pickles.
Amazing,
Very well explained.
Thank you
Thank you so much for this video! Immediately became your fan!
Thank you
one of the most educating videos I have ever come as far as fermentation is concerned, and to understand the value of fermented food
Thank you
Excellent presentation
Very often, we know something is good but can't explain why .
You do it so well
Well done
Fantastic! I've been doing this for some time, but i just have to give you credit for an excellent primer. I've never heard this subject explained so well for a new audience. :-)
This is very informative! Thank you for sharing.
world class content.😊
manner of explantion was precise AND entertaining.
So informative!
I had read about lactobacteria and fermentation of milk into curds ages ago in forgotten biology classes. You bring back some good memories, but also clarify so much which i had not understood as a young student. This video is not simplified enough for all and sundry to understand but gives enough explanation and clarity for those of us who are curious and have some basic idea of the world of microorganisms.
Wait till I tell my granny friends that they are smelling and relishing alcohol almost on daily basis after all😂
When knowledge meets creativity....I am so amazed by your way of explaining, the content and script u hv made is amazing 😍😍😍
Very interesting and informative Sir. Thank you❤
Spot on regarding the difference between tacit knowledge and scientific understanding.
Thank you for sharing your knowledge. Love it
Your scientific knowledge is so so awesome.. hats of to your vocabulary and putting science in simple words for us to understand..
Thank you
This is how science communication is done!
CLEAR and CONCISE - Beautifully delivered - I am enthused and motivated - CHEERS
Thank you!
Wow 👏 that was a compelling non stop 11 mins of pure knowledge with fantastic narration. Absolute Master Class on the topic.
Waao... Such complex thing simply explained. Hats off...
Thanks for the very informative video!
In addition to your extremely well presented dissertation, you have touched on a basic truth - everything has an explanation and the corollary - just because we may not be able to explain something, doesn't mean it isn't true.
You are a great teacher. Learned so much from your video. I especially like fermentation but was only introduced to it via experimentation. I like to learn more about it and your explanation is by far the best. Only that I find it challenging to understand your pronunciation/intonation. Thank you! Subscribed to your channel. I am happy to see people experimenting for good and not bad.