Fermentation is a natural process where microorganisms like bacteria, yeast, or molds convert sugars and starches into alcohol, gases, or acids. This process is commonly used in food production, resulting in items such as yogurt, sauerkraut, and beer. Fermented foods often have unique flavors and can be preserved for longer periods. During fermentation, beneficial probiotics are produced, which can aid in digestion and improve gut health. Many cultures around the world have traditional fermented foods, highlighting the importance of fermentation in culinary practices. Examples include kimchi from Korea and kombucha, a fermented tea drink enjoyed globally.