Why the FDA Banned This Fermentation Technique in 1962

In 1962, a federal inspector walked into a Wisconsin cooperative and destroyed something that had been producing food continuously since the 1890s. Not because it was dangerous. Because he didn't understand what he was looking at. This is the story of open-crock lacto-fermentation — the technique that fed pioneer families for generations at almost zero cost — and the regulatory decision that quietly pushed it out of American kitchens while a $11 billion supplement industry grew up to sell what it replaced. Clara Root's grandmother never stopped using the crock. Here's exactly why — and how to rebuild the same system today for under $4. Subscribe. New video every day.