[xolox]

I got into fermented foods to improve my health, and quite a few of these are acquired tastes for me (and surely also for lots of other people). Milk kefir, water kefir, kombucha, tempeh, koji, natto, these things challenge the taste palate of someone who grew up in the Western world without exposure to fermented foods (e.g. a strong sourness to foods and drinks). I grew to appreciate and in some cases love them because I know what they do for my health. Nowadays I regularly crave fermented foods, but when I started taking them I had to force myself to get accustomed to them.