> Lactase persistence is regulated by genetic mutations, not gut microbes.
> Koreans eat lots of fermented vegetables, yet why are 70%-100% of Koreans estimated to be lactose intolerant?
On the other hand, there is Mongolia:
> But a closer look at cultural practices around the world has challenged that picture. In modern Mongolia, for example, traditional herders get more than a third of their calories from dairy products. They milk seven kinds of mammals, yielding diverse cheeses, yogurts, and other fermented milk products, including alcohol made from mare's milk. “If you can milk it, they do in Mongolia,” Warinner says. And yet 95% of those people are lactose intolerant.
https://www.science.org/doi/10.1126/science.362.6415.626
Even though most products are fermented for shelf life, unfermented milk is widely consumed by Mongolians to this day.