What does fermentation do to food?

Fermentation plays a significant role in altering the flavor and texture of food due to the metabolic activity of microorganisms such as bacteria, yeasts, and molds. During fermentation, these microorganisms convert sugars and other carbohydrates into acids, gases, or alcohol. This process is responsible for creating complex flavors and aromas, which are characteristic of many fermented foods like yogurt, sauerkraut, and kimchi.

Additionally, fermentation can change the texture of food, making it more palatable or transforming it into entirely new forms. For example, the fermentation of cabbage into sauerkraut results in a crunchy texture that contrasts significantly with raw cabbage. The activity of microorganisms also breaks down food components, sometimes altering the mouthfeel and overall sensory experience when consumed.

While fermentation can enhance the nutritional value, allow for long-term storage, and even make food easier to digest, the primary role it plays is in changing flavor and texture, which is why this answer is accurate.