Wild fermentation is a natural process where microorganisms, such as bacteria and yeast, convert sugars in food into acids, gases, or alcohol without the need for added commercial starters. This method relies on the wild microbes present in the environment, including those on the food itself, to initiate fermentation. Common examples include sauerkraut, kimchi, and sourdough bread. The benefits of wild fermentation include enhanced flavors, improved digestibility, and increased nutritional value. This traditional technique has been used for centuries to preserve food and create unique tastes, making it a popular choice for home cooks and food enthusiasts alike.