Fermenting is a natural process where microorganisms like bacteria and yeast break down sugars in food, turning them into acids, gases, or alcohol. This transformation not only preserves the food but also enhances its flavor and nutritional value. Common examples of fermented foods include yogurt, sauerkraut, and kombucha. During fermentation, the environment must be controlled, usually by keeping it warm and free from oxygen. This allows the beneficial microbes to thrive while harmful ones are kept at bay. Many cultures around the world have used fermentation for centuries, making it an essential part of culinary traditions and health practices.