For decades fermentation was used to preserve foods, enhance shelf life, and improve flavour. But many people are not aware about the health benefits of fermented food.
Fermented foods are generally defined as “foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action”. That might be pickled cabbage or sauerkraut, the yoghurt drink kefir, sourdough bread and some pickles (only the lacto-fermented ones).
Fermented foods are rich in beneficial microbes and useful metabolites (substances produced during fermentation by bacteria and good for a healthy gut).