ferment

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Synonyms for ferment

Synonyms for ferment

to be in a state of emotional or mental turmoil

an agent that stimulates or precipitates a reaction, development, or change

a state of uneasiness and usually resentment brewing to an eventual explosion

Synonyms for ferment

a state of agitation or turbulent change or development

a substance capable of bringing about fermentation

Related Words

a process in which an agent causes an organic substance to break down into simpler substances

be in an agitated or excited state

Related Words

work up into agitation or excitement

cause to undergo fermentation

go sour or spoil

References in periodicals archive ?
Miso,Tempeh, Natto & Other Tasty Ferments is a detailed and informational book on the art of fermentationa"a"recommended for professional chefs and passionate home cooks alike.
Shockey is the co-author of Miso, Tempeh, Nations Other Tasty Ferments. Kirsten and her husband began fermenting foods 20 years ago on their 40-acre smallholding, which grew into an organic food company.
Does a fermented food still contain live microbes when you eat it?
Preserving vegetables by adding salt and setting them aside a few days to ferment is part of our family tradition.
Depending on the type of raw materials in final fermented products, vegetable fermentation is characterized accordingly.
In 1993, her research group became the first to produce a genetically engineered Saccharomyces yeast that effectively can ferment both glucose and xylose.
Traditionally, vegetables have been fermented with lots of salt.
Other vegetables are often pickled in lactic ferments: Carrots, cucumbers, peppers and more can ferment in lactic acid brines.
Not to be outdone, garlic is in on the fermented foods trend.
Most of us aren't likely to recognize the long list of fermented foods in our lives, though we would never want to be without them.
Ciders, perries (fermented from pears), and fermented fruit blends of all kinds are proving popular with consumers.
The bulk of the remaining chapters are organized around types of ferment, such as whether you're fermenting sugars into alcohol or vegetables, sour and tonic beverages, grains and starchy tubers, beans and nuts, meat and eggs, and cheese.