Albeit overly simplified, our preferred description of fermentation is any metabolic process in which microorganisms’ activity creates a desirable change in foods and beverages. Emphasis on the desirable! 

Fermentation is a natural process by which beneficial microorganisms, like yeasts and bacteria, convert carbohydrates (such as starch and sugar) into alcohol and acids. The alcohol and acids are natural preservatives and allow for foods to be stored for longer periods of time without spoiling. They are also what give fermented foods their distinct tartness. 

For thousands of years people have used fermentation as a means of preserving food, enhancing flavors, and making foods more easily digestible. You see, while we have not always known what was occurring during the fermentation process, we’ve always known it was a good thing! Although it seemed like our love for fermented foods faded for a time, it is certainly experiencing a revival as recent scientific studies are showcasing just how beneficial fermented foods and beverages can be.