"Raw cultured vegetables have been around for thousands of years... Rich in lactobacilli and enzymes, alkaline-forming, and loaded with vitamins, they are an ideal food that can and should be consumed with every meal. Since cultured foods are an excellent source of vitamin C, Dutch seamen used to carry them to prevent . For centuries, the Chinese have cultured cabbage each fall to ensure a source of greens through the winter... Cultured vegetables are a favorite food of the long-lived Hunzas. ...it's the active cultures of friendly bacteria (lactobacilli) inside [yogurt] that are responsible for good health. Similarly, the enzymes and the high lactic acid in raw cultured vegetables promote wellness and longevity."