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Fermentation is another preservation technique, albeit more complex than pickling due to its spontaneity and need for precise conditions. Fermentation works by introducing beneficial bacteria that interact with sugars in the food, resulting in probiotics-rich edible products.
Common fermented items include sourdough bread, kombucha, kimchi, and lacto-fermented vegetables. Sourdough, for instance, requires daily feeding of the starter to maintain its quality, while kombucha needs sugar and tea to spark fermentation. Lacto-fermentation omits vinegar, instead relying on salted water to create a fermented brine that suffices for longer storage.