Archive: https://archive.today/r4oSt From the post: >>Fermented foods aren’t on the fringe of the culinary scene anymore. What once may have resembled a mad kitchen science experiment bubbling away after a multi-day ferment is now a mainstream wellness trend, and a fast-growing food category. It’s become a $63.3 billion industry in the United States with a growing number of strangely named foods appearing on grocery store shelves all over, as well as popping up as a health item in Food Freedom shops across Wyoming. Kimchi, kombucha, and kefir are becoming mainstream, chasing a growing body of science that has highlighted all sorts of health benefits, ranging from improved digestion and better mental well-being to stronger immune systems and reduced inflammation.