Each of us has an individual microbiome consisting of thousands of different types of bacteria. Many of these are also associated with the development of fermentation. Through identification of these bacteria contained in our guts and on our bodies, a personal starter culture could be developed, which could then be used to make individualized artisanal foods. The various lactobacilli could easily help to make yogurts, sourdough and even sausages. A selection of bifidobacterial strains could help to ferment various cereals and soy products. Other bacteria, such as Propionibacterium from the face, Corynebacterium from the armpits and Enterococcus from the nostrils may be harnessed, cultured and then used to produce individualized fermented foods including cheeses, pickled vegetables and dry sausages.