Fermented foods took center stage at the recent Weston County Museum District meeting, highlighting their rich history and numerous health benefits. Attendees learned that fermentation dates back to around 11,000 BC, likely discovered by accident when vegetables were left to sit and naturally fermented.

The discussion emphasized how fermentation breaks down food, making it easier to digest while boosting probiotics that support digestion, immunity, and reduce inflammation. Contrary to popular belief, sauerkraut was first made in China over 3,000 years ago, showcasing the global significance of fermented foods.

Participants also explored variations like kimchi, which includes not just cabbage but also turnips and radishes, reflecting the diverse practices across cultures. The meeting underscored the importance of understanding and appreciating these traditional foods, which continue to offer health benefits today. As the community embraces this knowledge, the Weston County Museum District aims to promote further exploration of fermented foods and their cultural significance.