The art of fermentation is a natural process that transforms food through the action of microorganisms like bacteria, yeast, and molds. This technique not only preserves food but also enhances its flavor, texture, and nutritional value. Common examples include yogurt, sauerkraut, and kimchi, which are created by fermenting dairy or vegetables. Fermentation occurs in anaerobic conditions, where these microorganisms break down sugars and starches into acids, gases, or alcohol. This process can improve digestion and increase the bioavailability of nutrients. Additionally, fermented foods often contain probiotics, which are beneficial for gut health and overall well-being.