Condiments have been part of our diets for a very long time. However, our ancestors, without access to refrigeration, fermented all of their condiments. Mayonnaise, ketchup, pickles, relishes and sauerkraut were routinely subjected to this form of preservation.
What they maybe didn’t know was that the fermentation of their condiments gave them tremendous health benefits. These dishes possess not only digestive enzymes, but lots of probiotics. By adding a bit of relish or mayo to their meals, they were gaining a better ability to digest them. And, they were populating their entire digestive tracts with helpful bacteria—the kind that keeps out the bad guys.