An abandoned food preparation method is making a comeback. Canning (with glass jars) and fermenting vegetables was done in the past to store vegetables through long winters. Now this method is making a comeback for preparing probiotic rich foods cheaply. The importance of probiotics cannot be over emphasized.
Fermented Foods
Most of us know of sauerkraut. During our SAD days (Standard American Diet) we garnished hot dogs and bratwurst with it. It is a fermented food, of which there are many. The Korean dish, Kimchi, is another fermented dish that healthy foodies are looking into.
The fact is that almost any veggie can be fermented to yield high amounts of probiotics, mostly the Lactobacilli type. The lacto term comes from the fact that this type of bacteria creates lactic acid. The lactic acid protects the fermented food from being invaded by pathogenic bacteria.