Fermented food seems to go back in a lot of indigenous cultures from all over the world, and ones that were not related or in contact with one another either. The chumash indians in the santa barba region actually lived on acorns. They developed a way of pounding the lake the acorns and then washing them and completely filtering them,. And got rid of all the tannins, and then they made it into a flower. If you etoxify it's fast ting to learn how these cultures figured it out to make them.

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