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Food fermentation is the conversion of sugars and other [[carbohydrate]]s into alcohol or preservative [[organic acid]]s and [[carbon dioxide]]. All three products have found human uses. The production of alcohol is made use of when fruit [[juice]]s are converted to [[wine]], when grains are made into [[beer]], and when foods rich in starch, such as [[potato]]es, are fermented and then distilled to make spirits such as [[gin]] and [[vodka]]. The production of carbon dioxide is used to [[leavening agent|leaven]] bread. The production of organic acids is exploited to preserve and flavor vegetables and dairy products.<ref name="HuiMeunier-Goddik2004">{{cite book |vauthors=Hui YH, Meunier-Goddik L, Josephsen J, Nip WK, Stanfield PS |title=Handbook of Food and Beverage Fermentation Technology |url=https://books.google.com/books?id=PC_O7u1NPZEC&pg=PA27 |year=2004 |publisher=CRC Press |isbn=978-0-8247-5122-7 |pages=27 and passim}}</ref>
Food fermentation serves five main purposes: to enrich the diet through development of a diversity of flavors, aromas, and textures in food substrates; to preserve substantial amounts of food through [[lactic acid]], alcohol, [[acetic acid]], and [[alkaline]]<ref>{{cite book|last1=Sarkar|first1=Prabir K.|last2=Nout|first2=M.J. Robert|title=Handbook of Indigenous Foods Involving Alkaline Fermentation|date=2014|publisher=CRC Press|isbn=9781466565302}}</ref> fermentations; to enrich food substrates with protein, [[essential amino acid]]s, and vitamins; to eliminate [[antinutrient]]s; and to reduce cooking time and the associated use of fuel.<ref name=Steinkraus>{{cite book |editor=Steinkraus, K.H. |date=1995 |title=Handbook of Indigenous Fermented Foods |publisher=Marcel Dekker}}</ref>
== Fermented foods by region==
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