When you label a dish with "Fermented," "Probiotics," or "Gut Health," you're tapping into powerful consumer interest. As fermentation becomes more associated with wellness, these buzzwords are showing up in articles, social posts, and marketing materials to boost engagement and sales. However, the science of fermentation is much deeper than attention-grabbing phrases, and the National Library of Medicine's "Health benefits of fermented foods" article explains the basics well. During fermentation, good bacteria synthesizes vitamins and minerals in food, producing active peptides with enzymes. Some of the peptides may have anti-microbial, anti-carcinogenic, anti-oxidant, or anti-allergenic properties, and they can transfer those health-boosting effects to our gut microbiomes (the little ecosystems in our intestines that supply our entire bodies with support) when we consume the foods.