© Catharine Ellis, as posted to the blog: Natural Dye: Experiments and Results Fermentation is a biochemical process in which complex organic molecules are broken down into smaller molecules through the action of bacteria, yeasts, or other microorganisms. In food production, it can broadly refer to any process in which the activity of microorganisms can … Continue reading Fermented Indigo Vat: Blog Post #4: How Does Fermentation Reduce an Indigo Vat?
