Even though fermentation has been around for centuries as a way to preserve food, in recent years fermented foods and beverages have witnessed a huge surge in their popularity owing to the various health benefits they offer. Fermented foods are essentially foods or beverages produced through controlled microbial growth and the conversion of food components through enzymatic action. In our everyday lives, we have been consuming a host of fermented foods including curd, pickle, dosa, idli and kanji, among others. However, of late there are a host of other products that are gaining immense popularity like kombucha, kefir, sauerkraut, sourdough, and kvass. Let’s take a look at some of them and know from the food industry stalwarts what makes these foods much-sought-after.