Cultured foods is an alternative term for fermented foods, products transformed by the controlled activity of bacteria, yeasts or moulds. The category spans yoghurt, cheese, sauerkraut, kimchi, miso and sourdough, each shaped by its characteristic microflora. Fermentation improves preservation through acid or alcohol production, develops complex flavours, and can improve digestibility and nutrient availability. Modern production relies on defined starter cultures and monitored conditions to deliver consistent safety and quality at scale. Salt, temperature and time are the traditional levers of control, and modern plants add pH monitoring and pathogen testing to keep every batch safe.