Fermentation involves allowing naturally present or added microorganisms such as bacteria, yeasts, and mycelial fungi and their enzymes, to work their magic in the absence of oxygen. Ideally, this leads to the killing of any pathogenic bacteria, creating an environment in which beneficial bacteria can thrive.
The beneficial bacteria that are produced through this process are where most of the potential health benefits of fermented foods come from. Scientific studies continue to investigate the link between the microorganisms inhabiting our microbiome and our health.
Historically, foods were fermented for preservation, but this process also became useful for enhancing the taste and textures of foods, such as olives, which are inedible without fermentation.
3 common types of fermentation used to produce fermented foods both commercially and at home include:
Lactic acid fermentation: used to make sauerkraut, pickles, kimchi, yogurt, and sourdough.
Alcohol fermentation: used to make wine, beer, and other alcoholic beverages.
Acetic acid fermentation: used to produce vinegar, tangy condiments, and kombucha.
Fermented foods can be found in cuisines from almost every culture in the world, only recently in the US has there been a surge in popularity of these foods for their proposed health benefits.