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The author’s home fermentation projects Lacto-fermentation is an age-old process where beneficial friendly bacteria, known as lactic acid bacteria (LAB for short), transform vegetables into more nutritious and complex flavored foods with an extended shelf life. These microorganisms break down complex molecules into simpler, more digestible substances, increasing the bioavailability of vitamins, minerals and enzymes. Food that has been fermented supports our digestive system, and enhances the health of our gut flora. The health of our gut flora is essential to our overall well-being, especially our immune system. Lacto-fermenting at home is easy, safe and economical. It can be accomplished without investing in any special equipment. With nothing more than salt, water and the bacteria already living on your vegetables, you can transform cabbage into more digestible sauerkraut, and perishable cucumbers into long-lasting pickles.

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