Translations:AY Honors/Fermentation/Answer Key/102/en

1. Minimizing Food Waste: Fermentation saves surplus produce. Discussion: Extra cabbage becomes sauerkraut, not trash—extends shelf life months (Cultures for Health). God’s plan cuts waste! Product: Sauerkraut—turns leftovers into meals.
2. Lowering Processing Energy: Fermentation needs no cooking/freezing. Discussion: Kombucha ferments at room temp, unlike canned goods needing heat. God’s low-energy trick! Product: Kombucha—sips save power.
3. Reducing Packaging: Homemade ferments skip plastic cans. Discussion: Jars of pickles reuse indefinitely vs. store-bought tins. God’s earth loves less junk! Product: Pickles—jarred for years.
4. Supporting Local Crops: Fermentation uses nearby harvests. Discussion: Yoghurt from local milk cuts transport emissions. God’s fields feed close! Product: Yoghurt—farm-to-table health.
5. Enriching Soil: Ferment byproducts compost well. Discussion: Sauerkraut scraps enrich gardens, not landfills. God’s cycle grows more! Product: Sauerkraut—scraps to soil.