Overview
Fermentation is a metabolic process that breaks down sugars to create acids, gases, and alcohols:
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Lactic acid fermentation: bacteria turn sugars into lactic acid, which is how we get yogurt, sauerkraut, kimchi, and pickles
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Alcoholic fermentation: yeast breaks down sugars into alcohol and carbon dioxide, which is how we produce beer, wine, and rising dough for bread
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Acetic acid fermentation: bacteria turns alcohol into acetic acid to create vinegar
Fermentation occurs naturally all the time; when fruits fall around trees and microorganisms begin to break it down, animals who consume it are often capable of also becoming intoxicated off the generated alcohol.