Ep 8. Fermentation Nation

In Good Eats season 13 episode 8, titled "Fermentation Nation," host Alton Brown explores the ancient technique of fermentation and how it's still relevant in modern culinary practices.

To start, Brown explains the science behind fermentation and how it's been used for thousands of years to preserve food. He goes on to discuss the various types of fermented foods, including vinegars, pickles, yogurt, sourdough, and beer.

Brown then dives deeper into the world of fermentation by making his own pickles, which involves creating a brine solution, adding spices and vegetables, and allowing the mixture to sit for several days until it's properly fermented. He also demonstrates how to make homemade yogurt using just milk, a starter culture, and a bit of patience.

As Brown delves further into the world of fermentation, he demonstrates the making of miso, a traditional Japanese condiment made from fermented soybeans. He notes that while many of these foods may seem intimidating to make at home, the process is actually quite simple and requires just a few basic ingredients.

One of the highlights of the episode is when Brown explores the world of sourdough bread, which is made using a natural starter rather than commercial yeast. Brown breaks down the science behind creating a starter and demonstrates the step-by-step process of making a loaf of sourdough bread from start to finish.

Throughout the episode, Brown emphasizes the health benefits of fermented foods and their connection to gut health and overall wellness. He notes that while fermented foods are becoming more popular in modern cuisine, they have a long and rich history that shouldn't be overlooked.

Overall, "Fermentation Nation" is a fascinating exploration of a timeless culinary technique that's still relevant and beneficial today. Brown's enthusiasm and knowledge make this episode a must-watch for anyone interested in the art of fermentation.