跟讀練習: Why you should ferment your garlic - 通過影片學習英語口語
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99 句
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I love fermented foods.
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Like, a lot.
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And for a long time, I've been tempted to try fermenting food myself.
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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?
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Honestly, it has always freaked me out.
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But then this changed everything.
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This is Minute Food.
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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.
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Not like black garlic, which isn't actually fermented, but a fermented garlic paste.
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And for weeks, I could not stop thinking about this.
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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.
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Maybe this was the metaphorical kick in the pants I needed to actually try fermentation.
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But first, I wanted a better handle on what I would be getting into.
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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.
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Which might seem gross, because microbial breakdown is also what makes food rot and even become unsafe.
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But the critical difference between great and gross is the particular types of microbes breaking down the food.
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Fermentation is a matter of pushing the microbial melee toward a certain outcome.
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This is possible because different types of microbes like different conditions.
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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.
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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.
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The science makes sense.
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I mean, I am a biologist and this is just basic competitive exclusion.
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I don't know, life finds a way, right?
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I still wasn't completely confident that I wouldn't mess this up.
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So I kept digging, especially into lacto-fermentation, the type that harnesses those lactic acid bacteria to make stuff like sauerkraut and kimchi,
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and the aforementioned garlic paste.
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Lactic acid bacteria pump out waste in the form of, yes, lactic acid.
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And most of the microbes you want to exclude, like the ones that cause rot and botulism, hate acid.
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They literally cannot survive the conditions that lactic acid bacteria create.
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I dug and I dug
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and I could not find a single documented case of food poisoning attributed to vegetables lacto-fermented with basic best practices.
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In fact, because lactic acid bacteria are so good at excluding disease-causing microorganisms,
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lots of experts consider lacto-fermented vegetables to be safer than raw, unfermented vegetables.
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And at this point, I really had no more excuses.
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It was time to mediate my own microbial melee.
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The basic recipe for fermented garlic paste comes from this fantastic book, aptly named fermented vegetables.
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Basically, you peel a lot of garlic, then blend it up into a paste.
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You add salt, which is what's going to give the lactic acid bacteria
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that naturally exist on the garlic the initial advantage so they can start multiplying and acidifying things.
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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.
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Then you pack it all into a jar, being careful to minimize air pockets.
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Remember you want anaerobic conditions here.
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You cover it up, and you weigh it down.
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And then you wait for the magic to happen.
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Which doesn't take long, because the second day, I woke up to this.
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See, when you blend up the garlic, you release compounds from its cells, including sulfur-containing molecules and amino acids.
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When these come into contact with each other, a chemical reaction can create wildly colorful pigments.
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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.
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But the reaction depends on all sorts of other factors, too, so don't worry if your garlic doesn't hulk out.
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My second batch was way less dramatic.
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In any case, over the course of days and weeks, the color dulls and darkens.
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It starts smelling less like fresh pungent garlic and more like sweeter sautéed garlic.
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And two to three weeks later, according to the recipe, it should be ready.
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And the flavor is really interesting.
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I mean it's definitely garlic, it still has some of those pungent, sulfury notes.
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But it also has some umami, some bitterness, a nice tang.
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There is a lot going on here.
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Which makes sense, because the process of fermentation creates flavors and aromas that you cannot get through other processes.
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As the microbes digest the food, they cleave the existing fats and proteins and carbohydrates apart into smaller molecules.
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And since smaller molecules are more volatile, they're more likely to reach your olfactory system and get sensed.
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Other molecules, like the newly formed glutamates, become newly accessible to your taste buds.
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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.
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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.
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The exact flavors you get will depend on the particular food you're fermenting, and the particular microbes that are doing it.
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But put simply, fermentation equals flavor.
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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.
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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,
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to supply their punch of flavor.
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And that is basically how I've been using this garlic, as a flavor booster.
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It provides a really garlicky flavor that's just a little more complex than the standard stuff.
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makes using garlic a breeze.
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All the annoying peeling and chopping is already done.
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All you have to do at this point is just take it out of the fridge and scoop it.
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But maybe the biggest thing this garlic has done for me is serve as kind of a gateway.
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It was the kick in the pants that I needed to finally get over that hurdle of refereeing my own microbial melee.
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And I'm now dipping my toes, or my veggies at least, into fermenting other foods too.
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These aren't the first ferments this family has seen.
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My husband makes sourdough and has even fermented his own miso and salami.
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But it does seem that most people, unless they grew up in a family that fermented food, need some kind of gateway,
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some impetus to get over that initial hump and start experimenting with fermentation.
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Your gateway might not be garlic.
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Maybe it's a different hard-to-find condiment that you're dying to try.
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Or the need to do something with all that cabbage that your garden is pumping out.
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During the pandemic, a lot of people found their gateway to fermentation in yeast shortages or sheer boredom.
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So look, if you are fermentation curious but just haven't gotten over that hump, consider this video your kick in the pants.
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Grab a jar, some basic ingredients, and a reputable recipe and brew up your own fermentation revelation.
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And now it's time for a little behind-the-scenes bonus story.
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So remember the time I had the right idea to play around with chemicals that smell like vomit?
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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.
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Well, used to use.
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Because despite my best efforts, it turns out that once the smell of super concentrated puke gets into wood, it doesn't come out.
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On a whim, I reached out to the John Booz Company, which had made that board, and I told them the whole ridiculous story.
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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.
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The gorgeous one that you've been seeing in our recent videos.
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This isn't a sponsorship, and actually the folks at John Booz have no idea that I'm sharing this with you.
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They are just an awesome company that deserves a shout out for being the savior of this stench-riddled saga.
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And as always, a huge thank you to our amazing patrons.
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Without your support, Minute Food simply would not exist.
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Yeah, that's an egg joke.
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本課的詞彙與口語要點
這段影片共有 99 個句子、1493 個單詞可供跟讀。 講話部分時長為 8:27。 說話人語速自然，每分鐘約 177 個詞，接近日常對話。 只有 74% 的單詞屬於英語最常用的 3,000 詞，詞彙難度較高。
影片中的重點詞彙
影片中 15 個值得學習的單詞，附發音和釋義：
| 單詞 | 發音 | 釋義 |
|---|---|---|
| garlic 名詞 | /ˈɡɑɹlɪk/ | 大蒜, 蒜頭 /蒜頭 |
| acid 名詞 | /ˈæsɪd/ | 酸 |
| flavor 名詞 | /ˈfleɪvə/ | 味道, 味兒 /味兒 |
| pasta 名詞 | /ˈpɑ.stə/ | мянфан, 義大利麵 /義大利麵 |
| molecule 名詞 | /ˈmɑ.lɪ.kjul/ | 分子 |
| vegetable 名詞 | /ˈvɛd͡ʒ.tə.bəl/ | 蔬菜, 青菜 |
| pants 名詞 | /pænts/ | 褲子 /褲子, 長褲 /長褲 |
| gross 形容詞 | /ɡɹoʊs/ | 粗, 總 |
| pump 名詞 | /pʌmp/ | 泵, 唧筒 |
| peel 動詞 | /piːl/ | 削皮, 剝皮 /剝皮 |
| butcher 名詞 | /ˈbʊt͡ʃə/ | 屠夫, 屠戶 /屠戶 |
| yeast 名詞 | /jist/ | 酵母 |
| vomit 動詞 | /ˈvɑmɪt/ | 嘔吐 /嘔吐, 嘔 /嘔 |
| pocket 名詞 | /ˈpɑ.kɪt/ | 口袋, 荷包 |
| ridiculous 形容詞 | /ɹɪˈdɪk.jə.ləs/ | 可笑, 荒謬 /荒謬 |
影片中出現的短語動詞
| 單詞 | 發音 | 釋義 |
|---|---|---|
| break down 動詞 | 壞了 /壞了, 出故障 | |
| come out 動詞 | /ˌkʌm ˈaʊt/ | 出, 出來 /出來 |
| get through 動詞 | /ɡɛt ˈθɹu/ | 度過 /度過 |
| turn out 動詞 | 原來 /原來 |
需要注意的發音
說話人用了 24 次縮略和弱讀形式，例如 don't, doesn't, aren't。請按聽到的簡短形式來說。
- “sh” 和 “zh” 音: delicious /dɪˈlɪ.ʃəs/, preparation /ˌpɹɛpəˈɹeɪʃ(ə)n/, shout /ʃaʊt/, sheer /ʃɪɚ/, revelation /ˌɹɛv.əˈleɪ.ʃən/
- 長單詞——注意重音位置: naturally /ˈnæt͡ʃ.(ə.)ɹə.li/, ridiculous /ɹɪˈdɪk.jə.ləs/, experiment /ɪkˈspɛɹ.ə.mənt/, preparation /ˌpɹɛpəˈɹeɪʃ(ə)n/, accessible /əkˈsɛs.ɪ.bəl/
如何用這段影片練習
- 先完整聽一遍影片，不要開口，記下不認識的單詞。
- 先用 0.75 倍速逐句跟讀，熟練之後再回到正常速度。
- 錄下自己的聲音並與原聲對比，特別注意 garlic, acid, flavor 這類單詞。
影片中的語法
說話人最常用的結構，並附上影片中的原話：
| 結構 | 影片中的用法 |
|---|---|
| 現在完成進行時 have/has been + -ing — 以前開始、現在仍在繼續的動作 | I've been using · you've been seeing |
| 現在完成時 have/has + 過去分詞 — 過去發生但與現在仍有關聯的事 | I've been tempted · has always freaked · you've already fermented |
| 被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的 | I've been tempted · isn't actually fermented · can be broken |
| 定語從句 who / which + 從句 — 補充說明人或事物 | salt, which is · vinegar, which is |
什麼是跟讀法？
跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。