Fermentation is everywhere—often without us noticing.

From bread and yogurt to wine, soy sauce, chocolate, pharmaceuticals, and even industrial waste treatment, fermentation has always been a way humans work with microorganisms rather than against them.

At its core, fermentation is about allowing beneficial cultures to transform raw ingredients—making them easier to digest, more stable, more flavorful, and sometimes entirely new.

Long before modern nutrition science, fermentation quietly shaped how societies preserved food, developed flavors, and built daily eating habits.

This series explores fermentation not as a trend, but as a living system deeply woven into everyday life.

1. Fermentation Is Everywhere — Even When We Don’t Notice It

2. Yogurt Is Not One Thing

3. Fermented Dough Is About Waiting, Not Kneading

4. Why Stable Temperature Matters More Than Ingredients in Fermentation

• Yogurt Makers
• Dough Makers with Ferment Function