Regina Barber

You're putting those microbes back into the milk that's in your cereal.

You're putting those microbes back into the milk that's in your cereal.

So when you're fermenting something, let's start at the beginning. Like, what do you need to start this fermentation process?

So when you're fermenting something, let's start at the beginning. Like, what do you need to start this fermentation process?

So when you're fermenting something, let's start at the beginning. Like, what do you need to start this fermentation process?

Right, right. And so what do they do, like those lactic acid bacteria?

Right, right. And so what do they do, like those lactic acid bacteria?

Right, right. And so what do they do, like those lactic acid bacteria?

Okay, so just to review, the microbes take the sugar, like from the carbs and starches and whatever food they're given, and they start to break it down. They start to eat it, right? And that process of microbes eating sugars and turning it into energy, that's fermentation.

Okay, so just to review, the microbes take the sugar, like from the carbs and starches and whatever food they're given, and they start to break it down. They start to eat it, right? And that process of microbes eating sugars and turning it into energy, that's fermentation.

Okay, so just to review, the microbes take the sugar, like from the carbs and starches and whatever food they're given, and they start to break it down. They start to eat it, right? And that process of microbes eating sugars and turning it into energy, that's fermentation.

Okay. That's the byproduct.

Okay. That's the byproduct.

Okay. That's the byproduct.

I like that.

I like that.

I like that.

So we're talking, I'm thinking of like, you know, like you said, sauerkraut, pickles, like kimchi, those are all like, like you said, lacto-fermentation. What about like alcohol, like beer, sake, wine, mead? Like how is that process different from what we just said?

So we're talking, I'm thinking of like, you know, like you said, sauerkraut, pickles, like kimchi, those are all like, like you said, lacto-fermentation. What about like alcohol, like beer, sake, wine, mead? Like how is that process different from what we just said?

So we're talking, I'm thinking of like, you know, like you said, sauerkraut, pickles, like kimchi, those are all like, like you said, lacto-fermentation. What about like alcohol, like beer, sake, wine, mead? Like how is that process different from what we just said?