Fermented food. . .the next wonder food??

++  Fermented foods are older than history - and newer than many fads. 

examples:
yogurt, sour kraut and many kinds of pickles, soy sauce, many kinds of cheese, kefir-milk, miso, etc.

what's the back story?:
Fermentation is an ancient form of food preservation, still in use today.  It still has value in areas where energy for refrigeration is inadequate.  Because these foods have been around so long, they are ingrained in many cultures and eaten as part of a traditional diet, even where other forms of food preservation have become more common.  Some people seek them out for the novelty of trying something new, as well as the fact that they are less processed/more natural.
  They are also a good source of probiotics.  Probiotics are microbes in foods that can enhance health.  There is evidence that they contribute to a healthy digestive system in many ways, and may help with other organ systems, too; however, the research is far from conclusive.

tips and reminders:

• It's possible to over-do it, so start slowly when adding these foods to your diet. 
• Remember that shelf-stable fermented foods are high in salt (or sugar).  Play it safe and refrigerate like you would other foods. 
• Some of these foods are comparatively easy do-it-yourself projects.  Before getting started, consult someone experienced with the process about how to begin and how to keep it safe.  (Your Cooperative Extension Service office can tell you where to look.)

Give them a try!