Quick! Name a fermented food.
What did you pick? Sourkraut? Kimchi? Chutney? Did you even think of cheese, sour cream, yogurt, sourdough bread or buttermilk pancakes?
Now, try your hand at naming a popular raw meat.
Don’t get all squeamish on me. Think.
How about pastrami? Corned beef? Ceviche? Sushi?
Every culture has a long tradition of fermented and raw foods — foods that provide for healthy intestinal flora and decrease the load on your pancreas and liver.
Sadly, because of today’s industrial food model, these traditional foods have morphed into something unrecognizable. Corned beef is no longer raw and preserved with salt and spices. Cheese is made from devitalized pasteurized milk. Bread makers rarely use real fermented sourdough starters in their so-called sourdough loafs. And homemakers hardly ever soak their freshly ground whole wheat flour overnight in buttermilk to create the light and fluffy pancakes and biscuits we love to love.
The modern equivalents of age-old fermented…