|From left: Coconut milk kefir, kombucha, home made bone broth, fermented pickles, ginger ale, elderberry syrup, home made deodorant, ginger bug, sauerkraut.|
In the old days they used to ferment most foods to preserve them since they didn't have fridges. It was a necessity. But most of us have lost these skills. In the process the food became more easily digestible and the nutritional value increased. I read on a website somewhere that there would be much more probiotics in fermented foods than there are in the probiotic supplements you buy from the store.