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nutrients rich food stuffs that is obtained by microbial metabolic reactions; simply called as "fermentation" reaction. dahi (curd), vinegar, soy sauce, pickles, yoghurt, buns, beer and probiotic such as yakult, are the frequently used and familiar fermented foods. according to sandor katz, author of
the art of fermentation: fermented foods are "the flavourful space between fresh and rotten". the process of fermenting foods is not new one, evidence indicates that early civilizations were making wine and beer between and years ago, and bread even before that. india is traditionally rich in fermented...
https://scind.org/391/Health/indian-fermented-food-and-its-health-benefits.html