The really interesting thing about fermented foods is that EVERY single culture (often completely independent of each other) developed their own unique ferments. Many were also shared but have varietal differences. There are TONS most people have never heard about. It is really sad that with the advent of refridgeration we lost so many in common culture (many or most are still niche). And I am not saying fridges are inherently bad - we just should have also PRESERVED (get it? BADOOSH) these practices