Sometimes fermentation can be a destructive force on food, but sometimes it acts as a preservative. Which of these foods is NOT fermented on purpose?

These foods (and hundreds of others) are fermented to enhance the acid levels, reducing the pH level and prohibiting bacterial growth. This allows the foods to be further broken down and used to reduce pH in other foods; it may also increase their shelf life. Gummy bears just get stale.

Asked by Leni Davenport · Last updated 5 years ago · 629K views · SOURCE