Men have been fermenting his food for thousands of years. Microbes convert food and form all kinds of important building blocks. Foods such as yogurt, wine, beer, sauerkraut, kimchi, and fermented sausage were initially produced for their improved shelf life. But the microorganisms that ferment our food not only make our food and drink more durable, but also more tasty and even healthier. The fermentation process gives food an increased nutritional value.