Fermented foods are foods that have been transformed by micro-organisms: bacteria, yeasts, mushrooms. This process often takes place without oxygen, in an anaerobic environment. Microbes normally multiply in the presence of oxygen. But when they are deprived of it, they fight back by producing molecules to gain an advantage over competing microbes: alcohol, lactic acid, acetic acid. This gives rise to various types of fermentation: lactic, alcoholic, acetic, etc. Although we sometimes tend to forget it, many everyday foods are in fact fermented: bread, cheese, yoghurt, sauerkraut, sausage, wine, beer... The list goes on. That's a good thing because their effects are beneficial to health !' They aid digestion, help the intestines to function properly, are sources of vitamins and minerals, and boost the immune system...
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