1. Fermenting foods helps to preserve them.
It may sound counter-intuitive, but encouraging certain microbes to break down our food in particular ways can increase the shelf life of food, and decrease the need for refrigeration.
2. Fermentation only takes place thanks to bacteria.
While some kinds of fermentation rely on bacteria, others use different microbes including yeast, or even mould, to convert carbohydrates into acids or alcohol.
3. WIne is made by fermenting grapes.
In wine production, yeast turns the sugar found in grapes into alcohol to produce wine. Beer is made in a similar way, using barley instead.
4. Kombucha, a fermented tea drink, contains alcohol.
Kombucha contains alcohol created during the fermentation process – but in commercial brands this is usually less than 0.5%, so it’s nothing to worry about for most people.
5. Fermenting requires a lot of special equipment.
While some kinds of fermenting use special equipment, making simpler foods like sauerkraut can be as easy as chopping up cabbage, mixing it with salt, and leaving it to develop.