Nutrition
Lacto-Fermentation
Lacto-fermentation preserves vegetables and dairy with lactic acid bacteria—sauerkraut, kimchi, and kefir are common gut-friendly examples.
Lacto-fermentation uses Lactobacillus bacteria to convert sugars into lactic acid—preserving vegetables like sauerkraut and kimchi and tangifying yogurt and kefir. The acid lowers pH, which limits pathogens and creates characteristic sour flavor.
Salt concentration and temperature control matter for safe home batches.
Common questions
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Is lacto-fermentation the same as pickling with vinegar?
No—vinegar pickles are acidified quickly without live fermentation. True lacto-ferments build acid slowly from bacteria and may carry live cultures when unpasteurized.
Related terms
Put Lacto-Fermentation into practice
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