Fermented ingredients are foods that have undergone a process called fermentation, where microorganisms like bacteria, yeast, or molds break down sugars and starches. This process not only preserves the food but also enhances its flavor, texture, and nutritional value. Common examples include yogurt, sauerkraut, and kimchi. Fermentation can also produce beneficial probiotics, which are live bacteria that can support gut health. Many cultures around the world have traditional fermented foods, such as miso in Japan and kefir in the Caucasus region, showcasing the diverse applications of fermentation in cuisine.