Lactic fermentation has been used for centuries in China, Korea and Japan. In those countries it is employed to prepare medicinal herbs and to change vegetables into hearty condiments and what are known as kimchi, spicy pickled dishes similar to sauerkraut. Although the lactic fermentation of various vegetables has the great advantage of activating a plant’s beneficial properties, this method of preparing food has not yet found the popularity it deserves. The remedial effects of plants used in the treatment and prevention of diabetes, arthritis, rheumatism and cancer could be even more beneficial if they were prepared in this way. That is why Molkosan and vegetable juices should not be regarded merely as food, but also as remedies. It appears that the importance of preparations containing lactic acid will increase as radiation levels increase in our modern environment.
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