The ten common fermented foods are yogurt, kefir, kombucha, sauerkraut, tempeh, miso, raw cheese, kvass, natto, and kimchi.

1. Yogurt.

Yogurt is a natural fermented food that is rich in probiotics.

It can be almost a part of your daily diet.

One cup of yogurt contains 100 billion beneficial bacteria.

It can be made by adding beneficial bacteria to milk.

2. Kefir.

Kefir is another probiotic drink that tastes similar to regular yogurt.

The only difference is that it has a thicker consistency compared to yogurt.

3. Kombucha.

A carbonated drink, usually tea and water with a sugar, such as sucrose or honey added.

4. Sauerkraut.

It is one of the longer used in traditional recipes.

5. Tempeh.

This nutty tofu is made from fermented soybeans and yeast.

It is rich in protein and is considered a vegetarian alternative to meat.

6. Miso.

Sweet and savory sauce is usually made from fermented soybeans, salt, grains (such as rice or barley), koji, and ground into a paste.

7. Raw cheese.

Like yogurt, raw cheese is made from fermented milk.

8. Kvass.

Kvass is a traditional Russian drink usually made from yeast bread.

9. Natto.

Natto was originally made by fermenting soybeans plus bacteria to get more nutrients.

Natto is rich in calcium, fiber, iron and protein.

10. Pickles.

Kimchi was originally made from cabbage and tastes similar to sauerkraut, with a spicier taste.

Kimchi has spices added during the fermentation process, which creates a spicy flavor.

Definition of fermentation Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare the microbial cells themselves, or direct metabolites or secondary metabolites.

Fermentation is sometimes written as _leaven, and its definition varies depending on the occasion in which it is used.

Fermentation generally refers to a certain decomposition process of organic matter by organisms.

Fermentation is a biochemical reaction that humans have been exposed to earlier, and is now widely used in the food industry, biological and chemical industries.

It is also the basic process of bioengineering, that is, fermentation engineering.

Research on its mechanism and process control is still continuing.