Fermentation has been used for over 9,000 years. Ancient civilisations fermented food and drinks, like beer in Mesopotamia and wine in Egypt, long before they fully understood microbes. This natural process helped preserve food and added unique flavours.

Bacteria, yeasts, and moulds are the true heroes of fermentation. These microbes convert sugars into alcohol, acids, and gases, creating everything from bread and cheese to yoghurt and sauerkraut. Without them, many of our favourite foods wouldn’t exist.

Fermentation can increase the bioavailability of nutrients, making vitamins and minerals easier to absorb. Foods like miso, tempeh, and kefir not only improve digestion but also provide probiotics that support gut health and immunity.

Before refrigeration, fermentation was a crucial preservation method. Foods like pickles, kimchi, and sauerkraut resist spoilage because the acids and beneficial bacteria they produce inhibit harmful microbes, keeping them safe to eat for months.

Fermentation is a key step in chocolate production. After cacao beans are harvested, they undergo fermentation to develop their deep, complex flavours. Without this process, chocolate would taste bitter and lack the richness we love.

Yeast fermentation makes bread rise. When yeast consumes sugars in flour, it releases carbon dioxide, creating air pockets that give bread its fluffy texture. This same process also contributes to the distinct flavours of sourdough and other artisanal breads.

Beverages like kombucha, traditional ginger beer, and certain craft beers get their fizz naturally through fermentation. The carbon dioxide released by microbes during the process produces bubbles, resulting in a refreshing, naturally carbonated drink.

Fermentation plays a vital role in pharmaceuticals. Antibiotics like penicillin and some vaccines are produced through microbial fermentation. This technique enables the large-scale production of life-saving medicines and treatments.

While fermentation is known for creating beer and wine, not all fermentation leads to alcohol. Lactic acid fermentation, used in yoghurt, kimchi, and sourdough, produces beneficial acids instead of alcohol, enhancing flavour and preserving food.

Microbial fermentation is used to produce biofuels like ethanol, an eco-friendly alternative to fossil fuels. Fermenting plant materials like corn and sugarcane helps generate renewable energy, reducing dependence on non-renewable resources.