| Fermented Food | Optimal Temperature (°C) | Ferment Agents | Fermentation Time | Preparation Instructions |
|---|---|---|---|---|
| Sourdough | 20-25 | Wild yeast, lactic acid bacteria | 8-12 hours (or longer) | Mix flour and water, allow to ferment with wild yeast and bacteria. |
| Beer (ale) | 18-24 | Brewer's yeast | Several days to weeks | Malt grains, boil with hops, cool, ferment with brewer's yeast. |
| Kimchi | 18-22 | Lactic acid bacteria, wild yeast | 3-14 days | Salt and ferment vegetables (often Napa cabbage) with seasonings. |
| Sauerkraut | 18-21 | Lactic acid bacteria | 3-4 weeks | Shred and salt cabbage, pack tightly, let it ferment with lactic acid bacteria. |
| Yogurt | 40-45 | Lactic acid bacteria (Lactobacillus) | 4-12 hours | Heat milk, cool, add a yogurt starter culture containing bacteria, incubate. |
| Kefir | 20-25 | Kefir grains (Lactic acid bacteria, yeast) | 24-48 hours | Mix kefir grains with milk, ferment, strain, and repeat. |
| Kombucha | 24-30 | SCOBY (Symbiotic Culture Of Bacteria and Yeast) | 7-30 days | Brew tea, add sugar, cool, add SCOBY, let ferment, bottle. |
| Pickles | 18-24 | Lactic acid bacteria | 1-4 weeks | Submerge cucumbers in brine with spices and let them ferment. |
Source: ChatGPT 3.5 on November 19, 2023. https://chat.openai.com/share/52f4f2be-67af-4fd2-ba1b-52823d57e888