"Fermented soy" refers to soybeans that have undergone a natural process called fermentation. During fermentation, the soybeans are exposed to bacteria or fungi, which break down the components of the soybeans, resulting in a transformation of their taste, texture, and nutritional composition. This process enhances the flavor, nutritional value, and digestibility of soy, making it a commonly used ingredient in various foods, such as soy sauce, miso, and tempeh.
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