by Patty Donovan

(Health Secrets) Fermented foods have been around for centuries. They are commonly found in Korean, Chinese, Japanese, and North and Central European cuisines. Some examples are sauerkraut, kimchi and miso, but there are literally hundreds of fermented foods worldwide. Different cultures ferment everything from breads to fruit and vegetables to fish and meat. Lacto-fermentation is used to preserve foods, enhance the flavor and even create “new” foods. Instead of being preserved with vinegar like most pickles and sauerkraut you buy in your local grocery store, these foods are “pickled” through the action of live bacteria and yeasts converting natural sugars into lactic acid. Read More.