Each region of the world has its own unique fermented cuisine that is a staple in that particular culture, for example, in Asia, foods such as miso, tempeh,
kim chi, tamari, and fermented fish sauce are in common use; Europe has sourdough, yogurt, sauerkraut, and
American traditions include pickles and relishes, to name just a few.During the fermentation process, an agent (usually bacteria and yeast) reacts with an organic substance to break it down into simpler substances.
Each region of the world has its own unique fermented cuisine that is a staple in that particular culture, for example, in Asia, foods such as miso, tempeh,
kim chi, tamari, and fermented fish sauce are in common use; Europe has sourdough, yogurt, sauerkraut, and
American traditions include pickles and relishes, to name just a few.