Korean kimchi pots

“The science and art of fermentation is…the basis of human culture: without culturing, there is no culture.”¹

This point is illustrated when one recognizes that consumption of beneficial bacteria through food and drink has been part of humans’ diet for as long as humans have existed.  A traditional diet used fermentation to preserve vegetables and milk and to make wine, naturally infusing these foods with beneficial bacteria.  However, as manufactured and preservative laden foods take over many Westerner’s diets, the ingestion of friendly bacteria falls by the wayside.  Not only are we ingesting less beneficial bacteria, but also the growth of harmful bacteria and yeasts are increasing due to diets high in refined carbohydrates and sugars.
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