Fermented Foods

Fermentation — the metabolic process in which microorganisms (bacteria, yeasts, molds) convert carbohydrates to alcohols, gases, or organic acids — is one of humanity's oldest food technologies, predating agriculture. Fermented foods include: bread and beer (yeast); wine (yeast); cheese (bacteria, molds); kimchi, sauerkraut (lactobacillus); miso, soy sauce, tempeh (Aspergillus molds); kefir, yogurt (lactobacillus); vinegar (acetic acid bacteria); kombucha (SCOBY symbiotic culture). Fermentation preserves food beyond its natural shelf life, creates complex flavors through chemical transformation (the Maillard reaction's flavor compounds plus fermentation acids), and can increase nutritional value (fermentation makes minerals more bioavailable; kefir has more probiotics than yogurt). The microbiome revolution has renewed scientific and popular interest in fermented foods — gut bacteria diversity is linked to mental health, immunity, and metabolic health.