When fermentation is brought up in a conversation these days rarely are beer, pickles, and cheese considered. Aromatic and intensely vinegary sauerkraut and kimchi often come to mind or perhaps zesty, sweet-and-sour kombucha tea. In the last few years, however, the health benefits of fermented foods stepped back into returned to prominence, as enlightened consumers enjoy both classic and non-traditional versions of what once were traditional forms of foods.
As the health benefits and fantastic flavors provided by the fermentation process continue to gain a foothold in the culinary world, processors are finding opportunities tailor-made for the packaged food industry. These products originated from the need for long, stable shelflives, after all.