Fermentation is one of the oldest food preservation methods in human history. Long before refrigerators existed, civilizations around the world used microorganisms to transform milk, vegetables, grains, and beverages into foods with longer shelf lives and unique flavors. Today, fermented foods are experiencing a global revival because scientists are discovering their connection to digestion, nutrition, and the human microbiome. This article explores the history, science, and practical benefits of fermentation.
