Perhaps I should have specified
In reference to the question of fermented foods like leeks, I assumed we were talking about lacto fermented vegetables, which in my experience does not jive well with optimal raw meat based digestion.
The rotten carrion eaten by scavengers, and even the aged highmeat eaten by primal dieters is produced by a naturally occurring process which produces a vastly different probiotic profile than salted fermented vegetation.
I postulate that the lacto fermented vegetation would be far more beneficial to people who consume lots of cooked starches and meats....(such as in traditional cooked dishes like Bratwurst , potatoes, and sauerkraut); than it would be for raw flesh based micro flora that is optimally balanced with the addition of the occasional aged flesh.