Traditional fermented beverages are drinks made through the process of fermentation, where microorganisms like yeast and bacteria convert sugars into alcohol or acids. Common examples include kombucha, a tea-based drink fermented with a symbiotic culture of bacteria and yeast, and kvass, a fermented beverage made from rye bread. These drinks often have unique flavors and health benefits due to the presence of probiotics. Fermentation has been practiced for centuries across various cultures, resulting in a wide variety of traditional beverages. In Mexico, for instance, pulque is made from the fermented sap of the agave plant, while in Ethiopia, tej is a honey wine that undergoes natural fermentation. Each beverage reflects the local ingredients and cultural practices of its region.