We don’t usually get sick from eating fermented foods like kefir and Kimchi, and it is known that there are some health benefits from eating them for our gut health. BUT we often get sick from drinking spoiled milk or eating rotting meat and vegetables. What is the difference between food being “fermented” and food being “spoiled”?
In: Biology
Lactic Acid producing bacteria can be quite common. Regarding Kimchi, and Sauerkraut, we don’t need to specifically add bacteria.
It’s all about the environment. Salt is added. It’s also fermented in an environment with little oxygen. This controlled environment is great for the bacteria we want.
During the process the acid producing bacteria also help control the environment.
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