Anja thank you for this info, while I feel that fermentation is a form of cooking as it changes the cell wall and membrane to allow for better absorption as well as increasing enzymatic activity etc... it is a form preferable to cooking with direct heat, maybe a step beyond the natural cooking ripening action of the sun on veggies and fruits. Thank you for describing your experience with culturing homemade veggies. this should be part of our lifestyle I have always wanted to attempt the sauerkraut and am inspired again. I have made Kim-chi in small amts and found that it helps with digestion. I cultured homemade kefir for a while and it was extremely potent bacteria wise as well as for digestion. When I ate meat it was the most rapid dissipator of the oft interred acid reflux. I am inspired also to regain some quality kefir grains if anyone has extra let me know.