Fermented Foods

Fermented foods are a category of foods that have undergone a natural process of fermentation, where microorganisms like bacteria, yeast, and molds break down sugars into acids, gases, or alcohol. This process not only preserves the food but also enhances its flavor and nutritional value. Common examples include yogurt, sauerkraut, kimchi, kefir, miso, and kombucha.

Fermentation has been practiced for thousands of years across cultures as a way to preserve food and improve digestion. Many fermented foods are rich in probiotics, beneficial bacteria that support gut health and improve immune function. The unique flavors and textures developed through fermentation make these foods a staple in traditional diets worldwide.

Fermented foods are not only valued for their taste but also for their health benefits, making them an important part of modern nutrition and wellness practices.