Fermented sauces are condiments made through the process of fermentation, where microorganisms like bacteria and yeast break down sugars and starches. This process not only preserves the sauce but also enhances its flavor and nutritional value. Common examples include soy sauce, fish sauce, and sriracha. These sauces are often used in various cuisines to add depth and umami taste to dishes. The fermentation process can take weeks to months, allowing complex flavors to develop. Fermented sauces are popular in many cultures, contributing to both traditional and modern recipes around the world.