Fermentation is the conversion or breakdown of a product by microorganisms. Through fermentation, microorganisms obtain the energy they need to live and reproduce. They produce enzymes, which during the fermentation process change the flavor, smell, appearance, digestibility, and shelf life of the product.

What is the function of fermentation?

All the food you harvest will spoil eventually. Instead of throwing it away, food can ferment. This can take about 1 to 2 weeks. During the fermentation process, no odors or other unpleasant side effects are produced. This contrasts with composting, where the rotting process causes bad odors. The food or residual waste gains higher nutritional value during fermentation without rotting. The final product can be buried in the soil. The residual waste then becomes an important soil conditioner. This allows plants to obtain more energy and greater resistance against harmful bacteria and fungi.