The Worldwide "Culture" of Fermented Foods

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.

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See the original source link for this pdf below

Original PDF source - http://www.wiley-vch.de/books/biotech/pdf/v09indig.pdf