Food fermentation

Food fermentation is a natural process where microorganisms like bacteria, yeast, or molds break down food components, such as sugars and starches, transforming them into new flavors, textures, and preservation. This process not only enhances taste but also increases nutrients and helps prevent spoilage. Common examples include yogurt, sauerkraut, kimchi, bread, and beer. Fermentation relies on controlled environments to encourage beneficial microbes, creating foods that are often more digestible and flavorful. It’s an ancient practice that harnesses natural biological activity to improve food quality and safety.