Wild fermentation is a process where you expose the sugar water basically to air and the air is delivering thousands of species of yeast, bacteria, all kinds of flora. So this is the classic sauerkraut that was made in a crock in your grandmother's basement or maybe your great grandmother's basement. And we did that right up until the 1950s when refrigeration got so cheap and universal that we started doing vinegar pickles and things that could be stuck in the fridge for years. That loss of fermentation in the wild setting led to a decrement of true gut health for us in the 1950s, 60s. Then we started adding herbicides, pesticides over those decades,. And