What is Lacto-Fermentation?
Lacto-fermentation happens when the starches and sugars in vegetables and fruit convert to lactic acid by a friendly lactic-acid producing bacteria. This produces not only a tangy, delicious product (like the sauerkraut pictured above), but it also preserves it….. and does so much more than that! Health Benefits The health benefits of lacto-fermented fruits and vegetables are wonderful. I think we probably only know a small part of why they are so good for us. For example, unpasteurized sauerkraut and kimchi got a lot of buzz in recent years after some scientists found that birds fed kimchi or sauerkraut would often start recovering from the Avian Bird Flu! Here’s what we know, when you lacto-ferment vegetables it increases in vitamins, it is more digestible and you get a plethora of good bacteria when you consume it! “The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful
