Fermented foods are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. The science of fermentation is known as zymology.
|Wikimedia Commons has media related to Fermented food.|
This category has the following 9 subcategories, out of 9 total.
Pages in category "Fermented foods"
The following 66 pages are in this category, out of 66 total. This list may not reflect recent changes (learn more).