Fermentation is an age old practice that has been utilized by humans for thousands of years. It is a way to store food without refrigeration, make food more easily digestible, is rich in beneficial bacteria, and is more nourishing for the body. Most fermented foods that we are familiar with are created by the process of bacteria converting sugars that are present in food into lactic acid. Those bacteria, lactobacilli, impart a satisfying, distinctly sour tang, which you might recognize after eating true sourdough, or a bite of plain yogurt.