We make a fermented fish that uses uncooked rice to kick start the process as well as quite a bit of salt. It's called padek, it's also sold in the market, in Laos, and costs over $8 a lb. Fermenting is a common way to preserve all kinds of foods for times of scarcity before the coming of refrigeration. Padek can be eaten as whole fish, the ground up fish heads, tails, and gills can be used to add flavor to any dish similar to the way anchovies are added to Worcestershire sauce.

There is another similar fermentation that is called "sour" and only takes a few days to a week. People sour just about anything from pork to fish and beef. I watched sour elk liver sausage in the making and I have to say it tasted like... sour liver sausage. A little strong and meaty but good as a before dinner snack with green onions and hot peppers on the side.

Our foods seem strange too. Like blue cheese which I love.

Sorry, but I'll stick with pickled herring in wine sauce. Any "food" which is labeled Fermented or sour requires some form of bacteria to complete the process.This stuff could have you praying to the porcelain throne in no time!