In what products is fermentation typically used?

Fermentation is a metabolic process that converts sugars to acids, gases, or alcohol using microorganisms such as bacteria and yeast. This process is widely used in the production of various food products, particularly those that benefit from enhanced flavors, preservation, and probiotic content.

Yogurt is created through the fermentation of milk by specific bacteria, which not only thickens the milk but also imparts a tangy flavor and enhances its nutritional profile by introducing beneficial probiotics. Sauerkraut is made from fermented cabbage, where natural sugars in the cabbage are converted by bacteria into lactic acid, which acts as a preservative and contributes to the distinct sour taste.

The other products mentioned—canned vegetables, frozen herbs, and dehydrated fruits—do not typically undergo fermentation. Canned vegetables and frozen herbs are usually preserved through methods such as heat and freezing, while dehydrated fruits are made by removing moisture to prevent spoilage, without any fermentation process involved. Thus, yogurt and sauerkraut are prime examples of products where fermentation plays a central role in their production.