How does the fermentation process benefit food products?

Fermentation enhances the nutritional profile of foods by breaking down complex molecules into simpler ones, making them easier to digest. It increases the bioavailability of nutrients and produces beneficial enzymes, B vitamins, omega-3 fatty acids, and probiotics, which promote gut health. Fermentation also extends the shelf life of food by inhibiting the growth of harmful bacteria and molds. Moreover, it enhances flavors and textures, creating unique and desirable food products like yogurt, kimchi, sauerkraut, and sourdough bread.