Fermentation, an age-old practice predating the era of refrigeration, serves as a traditional method for preserving food and beverages. In this process, microorganisms such as bacteria, yeast, or fungi transform organic compounds like sugars and starch into either alcohol or acids. These resulting substances act as natural preservatives, enhancing the flavor and texture of fermented foods and imparting a distinctively robust, salty, and slightly sour taste.
Two primary approaches to fermentation exist: spontaneous and starter culture. Spontaneous fermentation occurs when microorganisms naturally present in the food or environment initiate the fermentation process. Examples include the production of kimchi or sauerkraut. Alternatively, the addition of a “starter culture” is employed in the second method, as seen in the production of kefir or natto.
