Introduction
Fermentation has been a part of the diet since time immemorial, crossing over into cultural and continental divides. From the sour-tasting sauerkraut in Germany to the spicy kimchi of Korea, fermented foods remain healthy; they are mouth-watering and appealing.
In the journey into the world of fermented foods, we are going to touch upon its historical value, the science that goes behind fermentation, the wealth of benefits it can confer on your body, and end with some delectable ways of adding it to your diet. By the time you are through reading this article, you will appreciate why fermentation foods should form part of your diet.
