Test your knowledge with these top questions!
During sauerkraut fermentation, the cabbage should stay submerged in which liquid?
Keeping cabbage below the surface creates the low-oxygen conditions its fermenting bacteria need.
Sauerkraut is traditionally made by fermenting which vegetable?
Salt draws water from shredded cabbage, creating the brine that surrounds it during fermentation.
Sauerkraut joins corned beef and Swiss cheese in which classic sandwich?
A classic Reuben is grilled on rye bread, giving its rich filling a crisp, buttery crust.
What does the German word "sauerkraut" literally mean?
Traditional sauerkraut develops its sour taste through fermentation, so cabbage and salt can suffice without added vinegar.
Which country is tempeh's traditional home?
Tempeh developed on Java in Indonesia and remains a staple of Indonesian cooking.
In miso making, what does koji mainly do?
Koji mold grows on a grain or bean and produces enzymes that break down starches and proteins during fermentation.
Which ingredient gives many kimchi pastes their red color and chile heat?
Korean red pepper flakes provide both the warm hue and the heat in many recipes, though some kimchi varieties remain pale.
Kombucha relies on what living culture to ferment sweetened tea?
A SCOBY contains bacteria and yeast that consume sugar and produce the acids and gases found in kombucha.
Compared with red miso, how does white miso usually taste?
White miso generally ferments for less time and contains more rice koji, giving it a gentler, sweeter profile.
Which acid gives kombucha a vinegar-like tang?
Acetic acid gives kombucha a sharp note also associated with vinegar, though kombucha contains several organic acids.