Fermentation is a traditional practice used by our ancestors to preserve food (and the original probiotic before vitamins). Fermentation is the breakdown of sugars that turn into natural yeast and bacteria. Fermentation breaks down food, making that food easier to digest. Veggies are naturally covered in lactic-acid bacteria, so when veggies are submerged in a salted brine, good bacteria naturally begins to ferment the food (hello, probiotic goodness that tastes amazing!). Sourdough, including muffins and breads made with a sourdough starter, is a form of fermentation. Yogurt and cheese are fermented foods, combining bacterial cultures with milk. New to fermentation? Listen to this fermentation 101 podcast episode.