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Fermented foods inspire trust in your gut | The NC Triad's altweekly
Icelanders make hákarl from shark flesh, Filipinos make atchara from grated unripe papaya and Indians make dhokla from rice and chickpea splits. Archeologists have unearthed 7,000-year old remains of wine in the Neolithic Chinese village of Jiahu. Every culture has its own fermentation heritage. In the United States today, fermented products are cropping up alongside …