The History of Fermentation

Kavette: White people have a long history of fetishizing indigenous peoples and those living more traditional lifestyles. The Greenland Inuit, the Greenland Inuits enjoy what's called kiviak, which is a fermented seabird dish. Kiviac is hunted and prepared in the spring so that it can be consumed during the winter. Because it contains so much organ meat, kiviac is extremely high in vitamins and nutrients.