Lacto fermentation

This informative article summarizes the process of lacto-fermentation for use in food preparation and preservation. Before the advent of modern day canning most of our American fore mothers understood the process of lacto-fermentation. What you smell, and probably see, is a spontaneous, and natural, lacto-fermentation process!

The apple’s deep, almost heady perfume is magnified – richer and . There’s more than one type of food fermentation. Lactic acid fermentation is a metabolic process by which glucose and other six-carbon sugars are converted into cellular energy and the metabolite lactate. You will many traditional recipes for lacto-fermented foods from all over the world.

Lacto-fermented vegetables are cultured vegetables. You’ve probably heard of sauerkraut, kim chi, and sour dill pickles, right? Lacto-fermentation is growing in popularity as more and more people discover the health benefits of this ancient food preservation method. This was done through the process of lacto-fermentation.

Lactic acid is a natural preservative that inhibits putrefying bacteria. To the uninitiate lacto-fermentation often sounds at best confusing and at worst frightening. Before I got elbow-deep into the world of kimchi, .

Lacto-fermentation is an easier, healthier and more sustainable way to preserve food and we show you why. Make your own lacto fermented vegetables at home with these easy step-by-step instructions. No fancy equipment or ingredients required! Salt prevents bad bacteria from growing in a ferment during the initial stage of fermentation where the oxygen is used up and the lactic . You wouldn’t believe how easy it is to make lacto-fermented summer squash and zucchini.

Better yet, it’s a great way to use up all that extra summer squash and . Strawberries do not ferment well, which are too acidic for lacto-fermentation, according to the Nourishing Traditions book. Today we have Winnie Abramson here to teach us about the benefits of lacto-fermented foods and how to easily prepare them at home. But sauerkraut, kefir, and lacto-fermented vegetables abound in Europe, while injera and fermented millet are traditional foods in Africa. Instructions for lacto-fermenting hot peppers into delicious pickles.

These tips will help turn your peppers, whatever the variety, into pickled . Lacto-fermentation is the process that produces traditional dill pickles, kimchi and sauerkraut. It is nothing more than salt, vegetables and .