Recently I came across a video on Youtube in which Sally Fallon talks about bread: ancient cultures that make bread actually ferment the bread and make sourdough.
Well, tofu has been around for about 2,000 years too. So out of curiosity, is tofu another food that turns bad because of modern agriculture and modern food processing?
Does the traditional process eliminate some or most of the toxins in soy?
I know there are two kinds of fermented tofu in China, one is stinky tofu; the other kind usually comes in a jar and is red in color. I also heard that in the traditional process, mineral-rich salt is added to the liquid tofu to make it solid, and this may help balance the phytic acid in soy.