Fermentation is a natural process where microorganisms like bacteria, yeast, or molds convert sugars and starches into alcohol or acids. This process not only preserves food but also enhances its flavor and nutritional value. Common examples of fermented foods include yogurt, sauerkraut, and kimchi. During fermentation, the microorganisms break down carbohydrates, producing byproducts such as carbon dioxide and alcohol. This process can occur in various environments, including anaerobic (without oxygen) and aerobic (with oxygen) conditions. Fermentation is widely used in food production and has been practiced for thousands of years across different cultures.