Traditional fermentation

Traditional fermentation is a natural process where microorganisms like bacteria or yeast convert sugars into other substances, such as alcohol, acids, or gases, under controlled conditions. This process is used in making foods and beverages like bread, yogurt, beer, and kimchi. The microorganisms break down the ingredients, enhancing flavor, preservation, and nutritional value without adding artificial ingredients. It relies on natural or cultured microbes and simple techniques passed down through generations. Fermentation not only preserves food but also can improve digestibility and introduce beneficial probiotics.