Fermented foods

Fermented foods are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. The science of fermentation is known as zymology.

Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice.

This category has the following 6 subcategories, out of 6 total.

The following 63 pages are in this category, out of 63 total. This list may not reflect recent changes (learn more).

...
Wikipedia