The world is rich with, and richer for, fermented food, of an incredible variety. Here I list some I know about, and which are easy to make.
Lacto-fermentation is a natural process of fermentation where the growth of the healthy bacteria Lactobacillus bacteria is encouraged, which feeds off natural sugars present, and produces lactic acid, which itself inhibits the growth of harmful bacteria. It does not have to involve dairy, and can be the simple process of salt rubbed into raw vegetables or fruit, drawing out their natural juices, or simply packed into salted water, then left to ferment at room temperature, making tangy, salty pickles that are delicious to eat and which keep well in the fridge.
Olives in brine without preservatives or vinegar, sauerkraut, kimchi and many other fruit and vegetable pickles are lacto-fermented. Nuts and seeds can be made into fermented cheese. Flour and water fermented into sourdough and baked into breads and pancakes of all kinds that are more nutritious and easier to digest. Such fermented foods are probiotic, and the process preserves enzymes and vitamin C, and is very beneficial to digestive, immune and general health.
OTHER FERMENTED FOODS
Kombucha is a fermented tea drink made with a mother culture, kefir and yoghurt are fermented milk products, kefir can also be made with water, coconut water and other non-dairy things, tempeh, miso and tamari are fermented soya products, and tempeh and miso can be made with other things than soya also. Fermented foods are far easier to digest, more nutritious and have less negative impact on our bodies. I for example cannot eat soya, but can eat fermented soya. All are excellent for digestive health and so total optimal health, as our gut health has a huge impact on our general ability to be healthy and happy, affecting our immune system greatly.