Fermentation is the conversion or breakdown of a product by microorganisms. The microorganisms gain the energy they need to live and reproduce through fermentation. They produce enzymes that change the taste, smell, appearance, digestibility, and shelf life of the product during the fermentation process.

What is the function of fermentation?

All food you harvest will eventually spoil. Instead of throwing it away, the food can be fermented. This can take about 1 to 2 weeks. The fermentation process does not create any stink or other unpleasant side effects. This is in contrast to composting, where the rotting process causes bad odors. The food or waste gains higher nutritional value during fermentation without rotting. The end product can be buried in the soil. The waste then becomes an important soil improver. This gives plants more energy and greater resistance to harmful bacteria and fungi.