Fermentation is a natural metabolic process in which microorganisms, such as yeast and bacteria, convert sugars and starches into alcohol or acids under anaerobic conditions (in the absence of oxygen). This ancient technique not only enhances the flavor and texture of foods but also increases their nutritional value and shelf life. Common examples include the production of yogurt, sauerkraut, kimchi, and kombucha, each contributing unique probiotic benefits that promote gut health and digestion. Fermentation has played a vital role in various culinary traditions around the world, preserving seasonal ingredients and creating complex flavors that enhance both the culinary and health aspects of the foods we consume.