Fermented or cultured foods have been a traditional source of nourishment for people worldwide for what appears to be most of human history. Think sauerkraut, kimchi, kefir, idli, miso, preserved lemons, sour pickles – even chocolate is fermented. The process of fermenting foods has been used for centuries both as a way to preserve and store them for later consumption, but also as a method to make them more digestible and nutritious. Fermentation can help to acidify the intestinal tract, providing a less than ideal environment for pathogens and yeasts.