Table 1 Fermented foods collected during the fermentation course. Fermentation time categories are listed as “Finished” if active fermentation was halted prior to consumption; those samples listed as “End” were not fermented to completion, but are the last chronological sample we collected within a food item. “Cumulative hours fermented” represent the total time that a food item was fermented. For example, the koji rice sake was fermented for 25.5 h beyond the koji rice that was used as an ingredient. An * indicates fa ood samples for which we were not able to determine an exact count of hours fermented

From: On pickles: biological and sociocultural links between fermented foods and the human gut microbiome