What is fermentation really? It is a process whereby bacteria et al. process a food source, breaking it down. And the same process goes on inside your gut. Ouch, now there is spoilage for you!

There is at least some research that says fermented foods have some benefits including reducing inflammation. My personal guess based on subjecting myself to more and more fermenting foods is that much of the obesity and many of the common health issues have to do with not eating enough fermenting foods. Just a guess based on a sample of one.

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elhudy 7 months ago | parent | next [-]

In the case of this style of korean soy sauce, it is actually fungal enzymes from molds that colonized the meju slowly breaking down the proteins and starches over time, whilst being protected from outside forces by high salinity water. I realize you said "et al." but I couldn't help myself. There's very little bacterial activity going on in there.

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modo_mario 7 months ago | parent | prev | next [-]

AS far as downsides go. Don't koreans have a much higher incidence of bowl cancer due to a bad bacteria that can pop up during fermentation?

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Beijinger 7 months ago | parent | prev [-]

No, fermentation is a process of enzymatic transformation.

Black tea is fermented, for example. No need for bacteria.

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aziaziazi 7 months ago | parent [-]

I have to disagree: black tea only had an oxidation while fermented tea had an oxidation plus a fermentation by microbial activity: https://en.m.wikipedia.org/wiki/Fermented_tea

The term "fermentation" is very often used buy common language to describe both fungic and microbial activity.

	▲	Beijinger 7 months ago \| parent [-]
		1. Classical (Microbiological) Fermentation: This is the most common definition, especially in biology and food science: Fermentation is the metabolic process by which microorganisms (like bacteria or yeast) convert organic compounds—typically sugars—into other substances such as alcohol, acids, or gases. Examples: Yeast turning sugar into alcohol in beer or wine. Lactic acid bacteria fermenting lactose in yogurt. 2. Enzymatic (Non-Microbial) Fermentation: In certain fields, especially tea processing, cigar aging, or cocoa fermentation, the term fermentation is also used more broadly to describe biochemical changes driven by enzymes—either from the plant itself or from microorganisms. Examples: Tea (e.g., black tea): The so-called "fermentation" is actually oxidation catalyzed by enzymes in the tea leaves themselves (like polyphenol oxidase), with little to no microbial activity. Cigars (tobacco leaves): Enzymes within the tobacco leaf, often activated by warmth and moisture, cause internal biochemical transformations (not always microbial). Cocoa beans: Initially microbial fermentation, but internal enzymes in the bean also break down compounds, affecting flavor.