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Fermenting
fermenting
kefir
kombucha

The development of fermentation is lost in the mists of time, although some anthropologists have suggested that it was making alcohol that motivated primitive people to settle down and become farmers. There is evidence from Iraq that fermented drinks were being brewed more than 7,000 years ago in what was then Babylon and in Egypt more than 5,000 years ago. Fermenting is a very old technology indeed.

Kefir
Articles on making kefir it's history and it's health benefits

Kombucha
Articles on the health benefits of kombucha, how to make your own, types of tea to use, where kombucha came from and much more.

Articles Around the Web

Dom's Kefirkraut in-site
How to prepare Kefirkraut. Kefirkraut is a variation of traditional sauerkraut made using kefir grains as a natural mother-culture.

Lacto-Fermentation
About Lacto-fermentation and it's use in a range or traditional foods.

What Is Kimchi?
All about Kimchi from Korean Kimchi. Recipes, how to make kimchi and types of kimchi,

All About Kimchi
Korea Food Research Institute.

Lacto-Fermented Foods
From the Nourishing Traditions Cookbook by Sally Fallon

Dom's Culture-Foods of Asia
An introduction to fermented foods like Natto, Miso, Tempeh, Rage and Koji.

Sauerkraut Contains Anticancer Compound

Making Sauerkraut
From The Old Timer

Kvass and Kombucha Gifts From Russia
WAPF