Much like good bacteria lying dormant in my gastrointestinal system for lack of food to revive it, I believe the fermentation bug has always been with me, passed down through the mists of time from one person to another, waiting for a reason to revive.
Having been raised in Europe, where naturally fermented foods like yogurt and cheese were not just staples but everyday delights, I grew up with a taste for strongly flavored, potent and sour things.
The bluer the cheese, the better. The more sour the yogurt, the better.
My mom was making kombucha in the 80s and 90s, long before it became a household name. My grandmothers made pickles and sauerkraut that sat in jars on shelves for us to consume throughout the long winters.