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Many fermented foods are very safe and can even be healthier than their unfermented counterparts due to beneficial bacteria which can aid in digestion and improve gut health.

Fermentation can inhibit some harmful bacteria by creating an acidic environment, but it doesn't guarantee the elimination of all potentially harmful microorganisms.

Not all fermented foods contain alcohol. Many such as yogurt, kefir, and sauerkraut have negligible alcohol content as they undergo lactic acid fermentation.

Animal products like dairy (cheese, yogurt) and certain meats (like some sausages) can be fermented and are common in many cuisines.

Fermentation is a specific type of preservation that involves microorganisms, whereas pickling can refer to preserving foods in an acidic solution like vinegar without microbial action.

Fermented foods can have a range of flavors, including sour, salty, sweet, and umami, depending on the ingredients and fermentation process.

Fermentation is one of the oldest known food preservation techniques, with evidence of fermentative processes dating back thousands of years.

While fermentation can extend the shelf life of foods, they do not last indefinitely and can spoil or over-ferment, becoming undesirable to eat.

A variety of bacteria, yeasts, and even some molds can be responsible for fermentation, depending on the food and the desired result.