Fermenting is one of the oldest forms of food preservation in human history dating as far back as 6000 B.C.. Pratcically every civilization since has included it in there culinary heritage and minimal food processing.

Fermentation is a process that involves the breakdown of carbs by bacteria and yeast. It results in a distinctive tart flavor and is used to make foods like yogurt, kimchi, cheese, and sauerkraut.

Fermented foods have been associated with several positive health effects, including improved digestive health, stronger immunity, and increased availability of beneficial nutrients and probiotics.

The raw food diet is made up mostly of foods that have not been processed or heated over a certain temperature. In an article for Healthline, registered dietitian Taylor Jones wrote, “A food is considered raw if it has never been heated over 104–118°F (40–48°C).” Temperatures below this range help to retain nutrients and allow enzymes to survive. Raw foods can also include alternative preparation methods such as dehydrating, fermenting, juicing, and sprouting. Not all foods are best or even safe to eat raw. One should always to their own food safety research before consuming raw foods.

Quoting an article written for Healthline, "Probiotics are tiny microorganisms that deliver health benefits to their host. Our bodies rely on all sorts of microorganisms to keep things working and keep us healthy, and probiotics play a part in this. They’re the good bacteria that you actually want in your system.

They support healthy body systems from your mouth to your gut, and help control harmful microorganisms like germs. At the right levels, probiotics aid digestion and improve nutrient absorption.

Probiotics occur naturally in fermented foods and cultured milk, but you can also find manufactured probiotic supplements.