Fermentation

Fermentation is a controlled process in which microorganisms such as bacteria, yeast, or mold convert sugars and carbohydrates into acids, gases, or alcohol. This process gives food its characteristic sour flavor, changes its texture, and extends its shelf life. It is used in many applications, from bread leavening to yogurt and pickles.

Where It’s Used

“Rub the cabbage with salt, press it down under its own liquid, and ferment it at room temperature in a loosely covered jar.”