I have read the article "Fermented Foods" and found it useful as a reference on making our own fermented foods that are easy to digest and have more bio-available nutrients. The recipe on making sauerkraut seems doable as it involves only natural unprocessed salt, cabbage, carrots and water - I haven't tried making fermented food though, and I will try my hands at making one one of these days.
I learnt from a related article that lacto-fermentation
needs "salt, water, and jars plus an anaerobic environment which allows
the good bacteria to flourish." I will learn through trial and error,
as mentioned in that article. I have also noted other fermented food
recipes such as fermented fish, and homemade yoghurt and kefir.
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