쉐도잉 연습: Why you should ferment your garlic - 영상으로 영어 말하기 배우기

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I love fermented foods.

Like, a lot.

And for a long time, I've been tempted to try fermenting food myself.

But the idea of basically letting food sit out on my counter for days, weeks, months, whatever, and then crossing my fingers that it's safe to eat?

Honestly, it has always freaked me out.

But then this changed everything.

This is Minute Food.

Okay, so a few months ago, I was meeting with this awesome beer chemist who happened to mention that she makes her own fermented garlic.

Not like black garlic, which isn't actually fermented, but a fermented garlic paste.

And for weeks, I could not stop thinking about this.

Because not only do I love fermented food, as a die-hard garlic lover, I am basically obligated to try every possible preparation of it.

Maybe this was the metaphorical kick in the pants I needed to actually try fermentation.

But first, I wanted a better handle on what I would be getting into.

And at its most basic, fermenting food is a matter of having microbes, maybe bacteria, maybe yeast, maybe mold, eat your food before you do.

Which might seem gross, because microbial breakdown is also what makes food rot and even become unsafe.

But the critical difference between great and gross is the particular types of microbes breaking down the food.

Fermentation is a matter of pushing the microbial melee toward a certain outcome.

This is possible because different types of microbes like different conditions.

Like harmless microbes known as lactic acid bacteria can thrive without oxygen and under high levels of salt, conditions which lots of nasty germs don't like.

By selectively creating an environment that's hospitable for the microbes you want and not for the ones you don't, you give the good guys a big enough advantage to win out.

The science makes sense.

I mean, I am a biologist and this is just basic competitive exclusion.

I don't know, life finds a way, right?

I still wasn't completely confident that I wouldn't mess this up.

So I kept digging, especially into lacto-fermentation, the type that harnesses those lactic acid bacteria to make stuff like sauerkraut and kimchi,

and the aforementioned garlic paste.

Lactic acid bacteria pump out waste in the form of, yes, lactic acid.

And most of the microbes you want to exclude, like the ones that cause rot and botulism, hate acid.

They literally cannot survive the conditions that lactic acid bacteria create.

I dug and I dug

and I could not find a single documented case of food poisoning attributed to vegetables lacto-fermented with basic best practices.

In fact, because lactic acid bacteria are so good at excluding disease-causing microorganisms,

lots of experts consider lacto-fermented vegetables to be safer than raw, unfermented vegetables.

And at this point, I really had no more excuses.

It was time to mediate my own microbial melee.

The basic recipe for fermented garlic paste comes from this fantastic book, aptly named fermented vegetables.

Basically, you peel a lot of garlic, then blend it up into a paste.

You add salt, which is what's going to give the lactic acid bacteria

that naturally exist on the garlic the initial advantage so they can start multiplying and acidifying things.

You can even kickstart the process by adding some already fermented brine, like from sauerkraut or kimchi, or garlic paste that you've already fermented.

Then you pack it all into a jar, being careful to minimize air pockets.

Remember you want anaerobic conditions here.

You cover it up, and you weigh it down.

And then you wait for the magic to happen.

Which doesn't take long, because the second day, I woke up to this.

See, when you blend up the garlic, you release compounds from its cells, including sulfur-containing molecules and amino acids.

When these come into contact with each other, a chemical reaction can create wildly colorful pigments.

The more acidic your concoction is, the more likely the chemical reaction is, so this change is a sign that those lactic acid bacteria are already going wild.

But the reaction depends on all sorts of other factors, too, so don't worry if your garlic doesn't hulk out.

My second batch was way less dramatic.

In any case, over the course of days and weeks, the color dulls and darkens.

It starts smelling less like fresh pungent garlic and more like sweeter sautéed garlic.

And two to three weeks later, according to the recipe, it should be ready.

And the flavor is really interesting.

I mean it's definitely garlic, it still has some of those pungent, sulfury notes.

But it also has some umami, some bitterness, a nice tang.

There is a lot going on here.

Which makes sense, because the process of fermentation creates flavors and aromas that you cannot get through other processes.

As the microbes digest the food, they cleave the existing fats and proteins and carbohydrates apart into smaller molecules.

And since smaller molecules are more volatile, they're more likely to reach your olfactory system and get sensed.

Other molecules, like the newly formed glutamates, become newly accessible to your taste buds.

And as fermentation progresses, all of these new molecules can be broken down further, or interact with each other, leading to more diverse, nuanced, and complex flavors.

And as the conditions in the fermenting food change, like as the pH changes, the microbial community shifts, creating more new products and more complexity.

The exact flavors you get will depend on the particular food you're fermenting, and the particular microbes that are doing it.

But put simply, fermentation equals flavor.

So it is no wonder that a ton of condiments, the stuff we add to our food to simply make it more delicious, are products of fermentation.

And then there's ketchup, mustard, and a lot of others, which although they aren't products of fermentation, they rely heavily on vinegar, which is a fermented product,

to supply their punch of flavor.

And that is basically how I've been using this garlic, as a flavor booster.

It provides a really garlicky flavor that's just a little more complex than the standard stuff.

makes using garlic a breeze.

All the annoying peeling and chopping is already done.

All you have to do at this point is just take it out of the fridge and scoop it.

But maybe the biggest thing this garlic has done for me is serve as kind of a gateway.

It was the kick in the pants that I needed to finally get over that hurdle of refereeing my own microbial melee.

And I'm now dipping my toes, or my veggies at least, into fermenting other foods too.

These aren't the first ferments this family has seen.

My husband makes sourdough and has even fermented his own miso and salami.

But it does seem that most people, unless they grew up in a family that fermented food, need some kind of gateway,

some impetus to get over that initial hump and start experimenting with fermentation.

Your gateway might not be garlic.

Maybe it's a different hard-to-find condiment that you're dying to try.

Or the need to do something with all that cabbage that your garden is pumping out.

During the pandemic, a lot of people found their gateway to fermentation in yeast shortages or sheer boredom.

So look, if you are fermentation curious but just haven't gotten over that hump, consider this video your kick in the pants.

Grab a jar, some basic ingredients, and a reputable recipe and brew up your own fermentation revelation.

And now it's time for a little behind-the-scenes bonus story.

So remember the time I had the right idea to play around with chemicals that smell like vomit?

Well, while I was making that video, I spilled those horrifying chemicals right on my favorite butcher block, the one I use in every single Minute Food video.

Well, used to use.

Because despite my best efforts, it turns out that once the smell of super concentrated puke gets into wood, it doesn't come out.

On a whim, I reached out to the John Booz Company, which had made that board, and I told them the whole ridiculous story.

And I don't know if they took pity on me or they just wanted to get rid of the weird vomit lady, but a few days later, a brand new butcher block showed up at my door.

The gorgeous one that you've been seeing in our recent videos.

This isn't a sponsorship, and actually the folks at John Booz have no idea that I'm sharing this with you.

They are just an awesome company that deserves a shout out for being the savior of this stench-riddled saga.

And as always, a huge thank you to our amazing patrons.

Without your support, Minute Food simply would not exist.

Yeah, that's an egg joke.

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이 레슨의 어휘와 말하기 포인트

이 영상에는 섀도잉할 문장 99개와 단어 1493개가 있습니다. 말하는 구간의 길이는 8:27입니다. 화자는 분당 약 177단어로, 일상 대화에 가까운 자연스러운 속도로 말합니다. 영어에서 가장 많이 쓰이는 3,000단어에 속하는 단어가 74%뿐이라 어휘가 어려운 편입니다.

이 영상의 핵심 어휘

영상에 나오는 익혀 둘 만한 단어 15개를 발음, 뜻과 함께 정리했습니다.

단어	발음	뜻
garlic 명사	/ˈɡɑɹlɪk/	마늘, 대산
acid 명사	/ˈæsɪd/	산
flavor 명사	/ˈfleɪvə/	향미, 풍미
pasta 명사	/ˈpɑ.stə/	파스타
molecule 명사	/ˈmɑ.lɪ.kjul/	분자
vegetable 명사	/ˈvɛd͡ʒ.tə.bəl/	채소, 야채
pants 명사	/pænts/	바지
pump 명사	/pʌmp/	펌프
peel 동사	/piːl/	깎다, 까다
butcher 명사	/ˈbʊt͡ʃə/	푸주한
yeast 명사	/jist/	효모
vomit 동사	/ˈvɑmɪt/	게우다, 토하다
pocket 명사	/ˈpɑ.kɪt/	호주머니, 포켓
ridiculous 형용사	/ɹɪˈdɪk.jə.ləs/	웃으운
bonus 명사	/ˈbəʊ.nəs/	보너스

영상에 나오는 구동사

단어	발음	뜻
get over 동사		극복하다
come out 동사	/ˌkʌm ˈaʊt/	나오다

주의할 발음

화자는 don't, doesn't, aren't 같은 축약형과 약화된 형태를 24번 사용합니다. 들리는 대로 짧게 발음하세요.

“sh”와 “zh” 소리: delicious /dɪˈlɪ.ʃəs/, preparation /ˌpɹɛpəˈɹeɪʃ(ə)n/, shout /ʃaʊt/, sheer /ʃɪɚ/, revelation /ˌɹɛv.əˈleɪ.ʃən/
긴 단어 — 강세 위치에 주의: naturally /ˈnæt͡ʃ.(ə.)ɹə.li/, ridiculous /ɹɪˈdɪk.jə.ləs/, experiment /ɪkˈspɛɹ.ə.mənt/, preparation /ˌpɹɛpəˈɹeɪʃ(ə)n/, accessible /əkˈsɛs.ɪ.bəl/

이 영상으로 연습하는 방법

먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
0.75배속으로 한 문장씩 섀도잉을 시작하고, 익숙해지면 보통 속도로 돌아갑니다.
자신의 목소리를 녹음해 원본과 비교하고, garlic, acid, flavor 같은 단어에 특히 주의합니다.

이 영상의 문법

화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.

문형	영상 속 표현
현재완료진행 have/has been + -ing — 전에 시작해 지금도 계속되는 동작	I've been using · you've been seeing
현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때	I've been tempted · has always freaked · you've already fermented
수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점	I've been tempted · isn't actually fermented · can be broken
관계절 who / which + 절 — 사람이나 사물에 대한 추가 정보	salt, which is · vinegar, which is

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법

쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.

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쉐도잉 연습: Why you should ferment your garlic - 영상으로 영어 말하기 배우기

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