Traditional fermentation is a natural process where microorganisms like bacteria, yeast, and molds convert sugars and starches into alcohol, acids, or gases. This method has been used for centuries to preserve food, enhance flavors, and improve nutritional value. Common examples include yogurt, sauerkraut, and kimchi, which rely on specific bacteria to ferment vegetables and dairy. During fermentation, the environment must be carefully controlled, including temperature and time, to ensure the growth of beneficial microorganisms while preventing spoilage. This age-old technique not only contributes to food preservation but also plays a vital role in various cultural cuisines around the world, showcasing the diversity of fermented products.