Our ancestors had it right. They relied on a more natural route to digestive health.
Warmed milk mixed with a bit of yogurt and tightly wrapped and left on the counter for four hours produced a culture-rich yogurt. Cabbage rubbed with a little salt and left to ferment for a few days becomes a “pickle” rich in lactobacillus bacteria.
“The bacteria also produce B vitamins and enzymes during the fermenting process that are beneficial for digestion,” said Bernadette Burns, who teaches classes and does demonstrations on fermentation.
“You can get as creative as you absolutely like,” she said, “because almost everything will ferment.”