Fermentation that occurs naturally in organic material due to naturally present microorganisms, without external inoculation or control.
From 'auto-' (self) and 'fermentation' (from Latin 'fervere,' to boil). This term is used in microbiology and food science.
Sauerkraut and kimchi rely on autofermentation—the vegetables naturally contain bacteria that start the fermentation process without anyone adding anything special, making them ancient probiotic food technology!
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