Fermentation

Fermented foods – a partial list– that help to purge the body of toxins. Welcome to the real world, States Once-United of America, the world of diversity, the world which is free to exercise its human freedom of mobility, of migration. None of these wonder foods is yours. Instead, your foods are unapologetically, unequivocally toxic. And you wonder why the States Once-United is now the epicenter of the coronavirus, and why so many are dying. Get a clue. Live a toxic life, die a toxic death.

Kimchi – Korea

Cheonggukjang/Doenjang – Korea

Natto – Japan

Miso – Japan/Korea

Tempeh – Indonesia

Nem Chua – Vietnam

Douchi/Doubanjiang/Mianchi – China

Bagoong – Philippines

Puto – Philippines

Chin Som Mok – Thailand

Idli – Sri Lanka/India

Dhokla – India

Cahgem Pomba – India

Jalebi – Pakistan/Nepal/India

Kombucha – China/Russia/Ukraine/Vietnam/Korea/Japan

Injera – Ethiopia/Eritrea

Togwa/Mahewu/Mabundu – Tanzania/Zimbabwe

Furundu/Ogiri – Sudan/Nigeria

Garrri/Gari – Nigeria/Ghana/Cameroon/Sierra Leon

Kenkey/Koneke/Dorkinu – Ghana/Guyana/Benin/Togo

Dawadawa/Iru – Senegal/Nigeria/Uganda

Sourdough bread – Europe

Poi – Hawai’i/Polynesia

Atole agrio – Mexico

Curtido – El Salvador

Kefir – Eastern Europe

Sauerkraut – Europe

Crème fraiche – France

Smetana – Central/Eastern Europe/Russia

Kisela repa – Croatia/Eastern Europe

Kiviak – Greenland

Hakarl – Iceland

Kvass – Russia

Kushuk/Tarkana/Tarhanas – Iran/Central Asia/ Eastern Europe

Torshi/Tursu – Iran/Turkey/Morocco/Middle East

Doogh – Iran/Syria/Lebanon

Shanklish/Surke – Syria/Lebanon/Egypt