a. The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
b. Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances
If you have ever had sauerkraut, yogurt, or kimchi then you have experienced fermented food. Fermentation is man’s oldest system of food preservation and surprisingly one of the best ways to prepare foods to retain the most nutrients. Fermentation is a successful way of preparing food because it breaks down complex foods into easily digested material while maintaining the highest nutrient content. The lactobacilli (bacteria) promotes healthy flora in your intestine, so not only are you eating food that is easier to digest, you are also adding the good bacteria to help you digest more complex foods in the future. Win Win. Below is a list of easily accessible fermented food:
-Yogurt
-Kefir
-Sauerkraut
-Pickled Ginger
-Pickles
-Miso
-Kombucha
