Fermentation is a process involving a group of microorganisms, primarily bacteria, known as lacto bacilli. These bacteria live in anaerobic environments and go through a metabolic process that converts sugars to lactic acid or alcohol. They are everywhere and humans have a symbiotic relationship with these bacteria. They make it possible to grow food, assist us to digest food and we in turn act as an incubator for these bacteria. Unfortunately the art of fermentation has been lost and replaced with alternative food preservation methods for many reasons.
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