The Haida used to make fermented foods. Both fermented seabird and salmon eggs. No one makes them anymore. There were still a few elders making them when I was a kid but not anymore. For the most part my live culture foods are the usual pickled vegetables, sea asparagus, yougurt, miso, kombucha. If I had a source of non pasteurized milk, I would love to try making my own yogurt. There are two dietary things that are important because they are linked. That is fibre and fermented foods. The digestive bacteria we get from fermented foods need fibre to be healthy and reproduce in our gut. There has been quite a bit of recent North American research on the subject. If you do a search on the micro biome it is full of crazy information.