A) Cooking them quickly B) Preservation and flavor enhancement C) Adding sugar D) Removing all nutrients
A) Lactic acid bacteria B) Yeast C) Mold D) Salmonella
A) 2-5% B) 50% C) 0.1% D) 10-15%
A) Neutralizes acids B) Inhibits harmful bacteria and draws out moisture C) Adds sweetness D) Encourages mold growth
A) To add color B) To stop the fermentation process C) To make them sweeter D) To prevent mold growth
A) Aluminum B) Cardboard C) Copper D) Glass or food-grade plastic
A) Below 0°F (-18°C) B) 65-72°F (18-22°C) C) 32-40°F (0-4°C) D) 100-110°F (38-43°C)
A) 6 months B) 1 hour C) 1 day D) 1-4 weeks
A) To allow gases to escape while preventing air from entering B) To increase temperature C) To measure pH levels D) To add flavor
A) Carbon dioxide production B) Water boiling C) Salt dissolving D) Bacteria fighting
A) Without oxygen B) With heat C) With oxygen D) With salt
A) A type of salt B) A dangerous mold C) A beneficial bacteria D) A harmless film that can form on the surface
A) Scum B) Kombucha C) Kefir D) Lee
A) Iodized salt B) Epsom salt C) Table salt D) Sea salt or kosher salt
A) Chili peppers B) Vanilla C) Ginger D) Garlic
A) Fermentation with no salt B) Fermentation using added starter cultures C) Fermentation using naturally occurring microorganisms D) Fermentation at high temperatures
A) Lettuce B) Napa cabbage C) Kale D) Spinach
A) In the freezer B) In the refrigerator C) In a sunny location D) At room temperature
A) Beets B) Carrots C) Cabbage D) Cucumbers
A) They contain high amounts of sugar B) They contain probiotics C) They contain high amounts of saturated fat D) They destroy gut bacteria
A) Citric acid B) Acetic acid C) Sulfuric acid D) Lactic acid
A) Slimy texture B) Sweet taste C) Metallic smell D) Sour and tangy taste
A) It stays the same B) It increases (becomes more alkaline) C) It decreases (becomes more acidic) D) It becomes neutral
A) A specialized jar designed for fermentation B) A type of spice C) A type of salt D) A type of mold
A) They remain the same B) They become slimy C) They become harder D) They become softer
A) It's too expensive B) It makes the vegetables sweeter C) It can inhibit bacterial growth D) It changes the color of the vegetables
A) To add oxygen B) To check the temperature C) To release built-up carbon dioxide D) To add more salt
A) To add sweetness B) To change the color C) To prevent fermentation D) To provide a starter culture of lactic acid bacteria
A) Vitamin D B) Vitamin C C) Vitamin B12 D) Vitamin A
A) Continue fermenting B) Just scrape off the mold C) Add more salt D) Discard the entire batch |