Fermented foods are foods or beverages that have undergone a process called fermentation, where microorganisms such as bacteria, yeast, or molds convert food components through enzymatic action. This process can occur naturally using microorganisms already present in the food or environment, or through the addition of specific starter cultures. Fermentation enhances preservation, taste, texture, and nutritional properties of foods. Many fermented foods contain probiotics, which are beneficial microbes that can support gut health. Examples include kefir, kimchi, kombucha, sauerkraut, yogurt, miso, cheese, sourdough bread, and vinegar. Fermentation also can reduce anti-nutrients and produce bioactive compounds beneficial for digestion and overall health.
In summary, fermented foods are those transformed by the controlled growth of microbes, which enriches their flavor, extends shelf-life, and often provides health benefits through probiotics and bioactive metabolites.
