Our ancestors would not have over-analyzed the constituents of sauerkraut to find that it boosted the vitamin content and aided digestion through lactobacilli. They probably just learned and passed on to the next generation that you add salt to cabbage and keep it in a cellar or a burrow in order to preserve it. And when they had no fresh or raw foods through the harsh winter, they found that the crock of sauerkraut helped them make it through. That is just one example. There are many examples of fermented grains, beverages, vegetables, fruits, and dairy throughout history that stem from the need to preserve food, make it healthier, and make it delicious. And that is what we’ll be exploring in this series titled Ancestral Fermentation.