Traditional Fermentation Practices

Traditional fermentation practices involve the natural process of converting sugars into acids, gases, or alcohol using microorganisms like yeast and bacteria. This age-old technique is used to make foods like yogurt, sauerkraut, and sourdough bread. Microbes thrive in specific conditions, transforming ingredients and enhancing flavors, textures, and nutritional value. Fermentation can preserve food, improve digestibility, and introduce beneficial probiotics, which support gut health. Each culture has its own unique fermentation methods, reflecting local ingredients and culinary traditions, making it a vital part of global food heritage.