The use of microbes to break down carbohydrates into ethanol and acids is relatively common in food production. The fermentation of sugar to ethanol is the most commonly recognized example but several familiar foods are the product of fermentation. Sourdough bread, sauerkraut, yogurt, and kim chi are some that you might recognize. These are all produced with a fermentation step.
The use of fermented foods seems to be popular in a large number of cultures. Some cultures feel that eating foods and drinking beverages produced by fermentation increase their health and lengthen their life. The following sites will give a background on the foods and processes used in their production.
Sourdough bread
Fermented milk products including yogurt, sour cream, cultured buttermilk
Sauerkraut
Kim chi - a Korean food similar to sauerkraut in that it is derived from cabbage, but modern Kim chi is a spicy dish.
