Like acetic acid bacteria
In: Biology
They just left things sitting out. Seriously. The yeast and bacteria that cause fermentation are in the air. Originally, when they left stuff out, some would spoil, and some would ferment. It depends on which yeasts and bacteria’s take over. Once you have one that ferments successfully, you can keep a small portion of the fermented food and add it to unfermented food to cause that food to ferment. People do this to this day for things like sourdough bread starters, cheese cultures, fermented vegetables (like sauerkraut), and more. As long as you keep using the culture to make more fermented foods, it will usually continue to work.
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