Know Your Kimchi From Your Kombucha? Take The Quiz!

1. Fermenting foods helps to preserve them.

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It may sound counter-intuitive, but encouraging certain microbes to break down our food in particular ways can increase the shelf life of food, and decrease the need for refrigeration.

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2. Fermentation only takes place thanks to bacteria.

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While some kinds of fermentation rely on bacteria, others use different microbes including yeast, or even mould, to convert carbohydrates into acids or alcohol.

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3. WIne is made by fermenting grapes.

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In wine production, yeast turns the sugar found in grapes into alcohol to produce wine. Beer is made in a similar way, using barley instead.

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4. Kombucha, a fermented tea drink, contains alcohol.

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Kombucha contains alcohol created during the fermentation process – but in commercial brands this is usually less than 0.5%, so it’s nothing to worry about for most people.

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5. Fermenting requires a lot of special equipment.

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While some kinds of fermenting – like large-scale brewing – use special equipment, making simpler foods like sauerkraut can be as easy as chopping up cabbage, mixing it with salt, and leaving it to develop.

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