Thanks to my facebook friend Tim Hamilton for the link to this site

Tim, this is such an amazingly data rich site. It’s native living at its best. Fermentation of food is something to try to add more valuable nutrition back into our eating habits. I’m 57 so I caught the tale end of home cooked meals as Great Grandma Irene and Grandma Hazel used to spend their days cooking breakfast, then preparing lunch and finally Dinner.

It took all day of preparation and clean up as every food and every dish was prepared from scotch by hand. No mixes, no dish washers, and no processed store bought except for the store bought natural ingredient which we then prepared at home.

If meat was bought at the store, the store butcher was part of your life as he was selling your family food needed to keep the family strong and healthy so local grocery stores had followers not just customers but regulars. Switching grocery stores was a heavy decision back then, unlike today where we shop different groceries for their special sale items.

Sorry to start on about the old days…

Anyway, here part of the data from Tim’s website link:
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 foods are nutritionally empty when compared to their historical counterparts.
Take grains, for example. Did you know that traditional societies either soaked, sprouted, or fermented their grains prior to consuming them? While the reasons our ancestors practiced this level of grain preparation are debatable, we do know that sprouting, fermenting, and soaking grains can increase vitamin and mineral content availability by 300-500%
That’s quite the nutritional kick!

Books on subject:

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

==========–===============–========== Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (9780967089737): Sally Fallon: Books