{"product_id":"kitchen-chemistry-fermentation-the-science-of-beer-wine-kimchi-yogurt-and-sourdough-paperback","title":"Kitchen Chemistry Fermentation: The Science of Beer, Wine, Kimchi, Yogurt, and Sourdough - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eC. Louis-Charles\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eYou reach into your refrigerator and pull out yogurt, a jar of sauerkraut, a bottle of hot sauce, and last night's leftovers from a Japanese restaurant. Every one of those foods - the tangy yogurt, the sour kraut, the savory miso in that soup - is the product of invisible chemistry running on your kitchen counter, in a crock, or inside a vat somewhere. Microbes you cannot see have been turning sugar into acid, alcohol, and flavor for ten thousand years of human food history. \u003cb\u003eThis is the book that explains exactly how, and it requires no lab, no degree, and no background in science whatsoever\u003c\/b\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eInside this book, readers will learn how to: \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e- \u003cb\u003eExplain what fermentation actually is\u003c\/b\u003e - microbes eating sugar and producing the acids, alcohols, gases, and flavor compounds that define every fermented food you have ever tasted\u003cbr\u003e- \u003cb\u003eIdentify the four fermenting microbes\u003c\/b\u003e - yeast, lactic acid bacteria, acetic acid bacteria, and molds - and know which one is responsible for each fermented food, from sourdough to soy sauce to vinegar\u003cbr\u003e- \u003cb\u003eControl a home fermentation\u003c\/b\u003e using the three levers that determine every outcome: salt concentration, temperature, and oxygen access - and predict exactly what happens when you adjust any one of them\u003cbr\u003e- \u003cb\u003eBuild and maintain a sourdough starter from scratch\u003c\/b\u003e - understand the two acids that create sourness, the feeding ratios that change flavor, and the science behind that dramatic ear on a well-baked loaf\u003cbr\u003e- \u003cb\u003eRead a beer label, a wine list, and a kombucha bottle with genuine confidence\u003c\/b\u003e - because you will understand malting, malolactic fermentation, and SCOBY biology, not just the marketing phrases on the label\u003cbr\u003e- \u003cb\u003eDecode the koji world\u003c\/b\u003e - miso, soy sauce, sake, tempeh, and amazake explained through the one remarkable mold (Aspergillus oryzae) that makes all of them possible, and why a teaspoon of miso transforms a soup\u003cbr\u003e- \u003cb\u003eUnderstand why chocolate, coffee, and vanilla taste the way they do\u003c\/b\u003e - the microbial fermentation that happens at origin, in cocoa pods and coffee cherries, that roasting alone cannot replicate\u003cbr\u003e- \u003cb\u003eEvaluate every probiotic claim you encounter\u003c\/b\u003e - with the three evidence-based questions that separate real gut health science from marketing noise on every kombucha and yogurt label\u003cbr\u003e- \u003cb\u003eStart a fermentation project today\u003c\/b\u003e with grocery-store ingredients and equipment you already own - sauerkraut, yogurt, or sourdough, each with a hands-on experiment at the end of its chapter \u003cp\u003e\u003c\/p\u003eEach of the book's twelve chapters covers one category of fermentation - sourdough, beer, wine, vinegar, dairy, vegetables, soy and grain ferments, cocoa and coffee, kombucha, and a myth-busting capstone - and closes with a kitchen experiment requiring no special equipment. \u003cb\u003eYou do not need a lab. You need a mason jar, some salt, and a little patience.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe final chapter is the one that changes how you read a label forever. Every claim about billions of live probiotics, sourdough that is gluten-free, and raw apple cider vinegar that cures everything is examined against the actual evidence. By the end, you will know exactly which claims hold up, which are plausible but overstated, and which are pure marketing. \u003cb\u003eThat critical literacy is the most practical skill this book gives you - and it applies to every fermented food for the rest of your life.\u003c\/b\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 252\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.53 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 11, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":53731897147699,"sku":"9798904981136","price":29.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/N1Bg3xLWjm9798904981136.webp?v=1785176209","url":"https:\/\/www.vysn.com\/en-ca\/products\/kitchen-chemistry-fermentation-the-science-of-beer-wine-kimchi-yogurt-and-sourdough-paperback","provider":"VYSN","version":"1.0","type":"link"}