The history of fermented food

The history of fermented food can be traced back to ancient times. As early as 6000 BC, people began to use fermentation technology to make food. In this process, microorganisms metabolize in food and produce various chemical reactions, which make food change. This change can increase the taste of food, prolong the shelf life, increase the nutritional value, and even have medicinal value.

Fermented food has different forms and names in different cultures. For example, China's tofu, Japanese soy sauce, Korean kimchi and Indian yogurt are all traditional foods made by fermentation. In Europe, wine, beer, bread and cheese are also made on the basis of fermentation.

With the development of science and technology, modern people have been able to better control the fermentation process, making the production of fermented food more standardized and scientific. At the same time, people also found more fermented foods, such as yogurt, sauerkraut, sauce and so on. Fermented food has become an indispensable part of people's daily life and an important field for people to explore food.