Recently a side discussion came up - people in the Western world are "rediscovering" fermented, and pickled, foods that are still in heavy use in Asian cultures.

Fermentation was a great way to /preserve/ food, but it can be a bit hit and miss. Pickling can be outright dangerous if not done correctly - botulism is a constant risk.

When canning of foods came along it was a massive game changer, many foods became shelf stable for months or years.

Fermentation and pickling was dropped almost universally (in the West).