Handbook of Fermented Functional Foods - 2ed Edward R. Farnworth

The history of fermented foods is lost in antiquity. It may have been a mere accident when people first experienced the taste of fermented food. The first fermentation must have started with the storage of surplus milk, which resulted in a fermented product the next day. After drying, fermentation is the oldest food preservation method.

Fermentation became popular with the dawn of civilization because it not only preserved food but also gave it a variety of tastes, forms, and other sensory sensations.

Slowly, people have realized the nutritional and therapeutic value of fermented foods and drinks, and this has made fermented foods even more popular.