soy fermentation

Soy fermentation is a natural process where microorganisms like bacteria and fungi break down soybeans, transforming their flavor, texture, and nutritional profile. This process enhances digestibility, reduces certain anti-nutrients, and develops complex tastes. Common soy fermented products include soy sauce, miso, tempeh, and natto. Fermentation involves controlled conditions that allow beneficial microbes to thrive, creating unique flavors and textures. Overall, soy fermentation is a traditional method that improves the soy’s qualities while adding distinctive, savory characteristics appreciated in many cuisines.