Lawrence wrote:
"The kim chee/kraut foods are truly ambrosia-class delicacies and keep you in
top health, vital when lab cultured biodiverse probiotics are not available."
I look at it quite differently. Lactofermenting a variety of foods at home is part of permaculture, not just something to do "when buying lab-cultured biodiverse probiotics are not available!"
For ages, people all over the world have made and eaten lactoferments. Only in modern commercial society have "consumers" started buying lab-cultured probiotics.
How did people change from being makers of things to "consumers?"
Shivani in WI
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