Fermentation is an ancient technique of preserving food.
The process is still used today to produce foods like wine, cheese, sauerkraut, yogurt, and kombucha.
Fermented foods are rich in beneficial probiotics and have been associated with a range of health benefits — from better digestion to stronger immunity.
This article takes a look at food fermentation, including its benefits and safety.
What Is Food Fermentation?
Fermentation is a natural process through which microorganisms like yeast and bacteria convert carbs — such as starch and sugar — into alcohol or acids.
The alcohol or acids act as a natural preservative and give fermented foods a distinct zest and tartness.
Fermentation also promotes the growth of beneficial bacteria, known as probiotics.
Probiotics have been shown to improve immune function as well as digestive and heart health.
Therefore, adding fermented foods to your diet may benefit your overall well-being.
Fermentation is a process that involves the breakdown of carbs by bacteria and yeast. It results in a distinctive tart flavour and is used to make foods like yogurt, cheese, and sauerkraut.