Food fermentation

Food fermentation is a traditional preservation and flavor-enhancement process that involves the metabolic activity of microorganisms such as bacteria, yeast, and molds. During fermentation, these microorganisms break down sugars and other compounds in food, producing acids, gases, and alcohol, which contribute to unique flavors, textures, and nutritional profiles. Common fermented foods include yogurt, sauerkraut, kimchi, cheese, and sourdough bread. Beyond flavor enhancement, fermentation also increases the bioavailability of nutrients and introduces probiotics—beneficial microorganisms that can positively impact gut health. This ancient practice not only extends the shelf life of foods but also offers diverse culinary possibilities while aligning with modern trends emphasizing natural and artisanal food production. The revival of interest in fermented foods reflects their cultural significance, health benefits, and the recognition of their role in promoting a balanced and diverse diet.