1.25 | Yeast converts glucose to ethanol and carbon dioxide during anaerobic fermentation as

“What’s the shelf life of fermented foods?” 🫙 That’s one of the most common questions we get — and the answer might surprise you. Here’s the scoop: Fermented foods are alive — they’re full of healthy bacteria (probiotics) that keep working even after the fermenting process slows down. Because of this, they can’t be canned or stored on a shelf like preserves. High-heat canning would kill off those beneficial microbes. ✨ Instead, ferments (after the fermentation process) need to be stored in the