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That's right! Fermented foods are delicious and exotic-tasting. They may not sound mouthwatering, but I assure you, they will open-up your palate to new flavours and awaken your inner creativity. If you are a lactose intolerant, there is no limit to the endless possibilities of preserved foods. Lactose intolerance is a common complaint affecting diverse racial and ethnic groups. Only 25 per cent of the world's population, mostly Northern Europeans, are fully replete with the necessary enzymes to digest milk. Most of us, therefore, react in some negative way to milk. Milk has, for decades become a staple diet for many of us, despite the cry from our digestive systems. Often we consider it a small price to pay for the total satisfaction of a mini pizza and lasagne. Alas, we usually realise afterwards that maybe the bloating, flatulence, painful cramps and general discomfort was not really worth it. So, what is so enticing about fermentation? Firstly, fermentation is another way of saying "let's have us some probiotics," which as you may already know, is the buzz word for "friendly" microorganisms, and is used interchangeably with the phrase "healthy immune system." To ferment foods involves the creation of a "natural anaerobic" environment for "good" bacteria to thrive in, using a tightly lid glass jar. With probiotic foods such as yoghurt and milk kefir your food is already pre-digested, often with lactic acid from probiotic microbes; they reduce the workload of your digestive tract and allow you to efficiently utilise the nutrients in meals. The benefits of probiotics cannot be overstated and as a lactose free dieter, you should seek further information on their health values, available from a variety of resource outlets. Lactose Free Foods for Beginners Fermented Mixed Veggies Ingredients: Cabbages 2 large carrots 2 Cucumbers 2 Tablespoons sea salt 4 1/2 cups (Approximately) of distilled or reverse osmosis filtered water 1 tablespoon of lemon 1 Large sterilised glass jar with air-tight sealable lid