New Delhi, July 18 -- More often than not, when you start exploring a culture's culinary identity, one of the first things you should look at is its ferments. The sharp funk of Korean kimchi, the umami-laden miso from Japan, tart and creamy kefir prevalent across eastern Europe and the complex depth of axone from Nagaland-each of these shine the spotlight on how the process of fermentation has shaped food, identity and culture in communities for millennia.

Today, this age-old process is driving a multibillion dollar wellness industry across the world. A recent report by market research firm Mordor Intelligence pegged the value of the fermented foods and beverages market at USD 298.90 billion in 2025, which is expected to reach USD 434.60...