While humans have been eating fermented foods since ancient times, researchers are only starting to unravel some of the biggest questions about their health benefits. Kefir, kimchi, sauerkraut and kombucha are very different foods, but they all have one crucial thing in common: they're fermented. Humans have used fermentation throughout history to preserve food. "Every culture has their own fermented foods," says Gabriel Vinderola, associate professor of microbiology at the National University of Litora in Argentina. "Now, fermentation is spreading. There are thousands of different types, and they're produced in a, Read more