Cultured foods are foods that have undergone a process of lacto-fermentation by a symbiotic community of bacteria and yeasts under anaerobic conditions. The bacteria and yeast convert the carbohydrates to alcohol (ethanol), gases (carbon dioxide) and organic acids (lactic acid). This process naturally preserves the food and increases the nutritional content.
Types of cultured food include sauerkraut, kimchi, milk kefir, water kefir and kombucha.