Traditional fermented drinks are beverages 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 kefir, a tangy drink made from milk or water fermented with kefir grains. These drinks are often rich in probiotics, which can promote gut health. Fermentation has been practiced for centuries across various cultures, resulting in unique regional drinks. For instance, sake is a Japanese rice wine, while pulque is a traditional Mexican beverage made from the fermented sap of the agave plant. These drinks not only offer distinct flavors but also reflect the cultural heritage of their origins.