There are two key things that I wanted to impress about fermented foods. One, they are not some 'new thing' and that as far back as history can record, there has been some type of fermented food consumed for better health as well as a staple of that culture's diet. The second point, and our focus here, is that almost every culture has various types and traditions of fermented food(s).
Many may see fermented food as a "European thing" because of the more familiar ferments like sauerkraut, kvass, kefir etc., (with the exception of miso and tofu of Japan and Korea's kimchi)  Yet, this chart from Larry Beuchat's "Indigenous Fermented Foods" displays many foods, countries, and the substrate (source) foods, as well as drinks, that represent a worldwide culture of fermented foods. Whether they were originally produced for the purpose of health, preservation, or just handed down traditions, their benefits and universal impact for all people cannot be disputed.

It is countercultural and even counterintuitive for many to think “good” bacteria. Yet, this must become an emphasis in our daily lives with so much evidence of beneficial bacterial in our intestines coupled with that fact that 80 percent of our immune system is in our intestines. There is great importance to adding living cultures of good bacteria to overcome pathogenic bacteria and for our overall wellness and health. This video not only gives basic information about gut health and the lacto-fermentation process but also displays the ease at which one can begin to safely and effectively incorporate (and create) these foods on their own.