Fermentation is Life, Life is Fermentation
Since the beginning of the pandemic, my kitchen has slowly been converted into a fermentation lab. I have two different sourdough starters, acetobacter fermented pickles, Koji mold rice, and, most recently, I got into making Jun (a type of Kombucha). Jun is the one fermented product that I find the most interesting. In order for Jun to become sparkling, the fermentation has to finish in the bottle under a crown cap. Because of the closed environment, that lovely byproduct of fermentation, CO2, is forced into the liquid and it becomes bubbles.
Microorganisms are just like us in many ways, they are alive. They eat, drink, inhale oxygen, and exhale carbon dioxide. Fermentation in the bottle is life under pressure, and it's what gives us bubbles.
Next time you enjoy a glass of fizzy goodness, be it pet nat, other sparkling wine, or kombucha, remember, it has bubbles because the yeast was forced to stay inside too.
- Vitalii Dascaliuc