Natural Fermentation

Natural fermentation is a process where microorganisms like bacteria and yeast, naturally present in the environment or on ingredients, convert sugars into beneficial products like acids, gases, and alcohol. This process is used to produce foods like yogurt, sauerkraut, kimchi, and sourdough bread, enhancing flavors and preserving the food without added chemicals. It relies on a controlled environment—such as temperature and time—that allows these naturally occurring microbes to thrive and do their work. Natural fermentation is an ancient technique that harnesses the power of microbes to create healthy, flavorful foods in a wholesome way.