What is lacto-fermentation?
Lacto-fermentation is a way of preserving food that has been part of traditional diets all over the world for thousands of years. Food is fermented at room temperature using lactic acid as a preserving agent.
Does lacto-fermentation involve milk products?
No, the “lacto” part of the name comes from the bacteria, Lactobacillus, which get their name from the way they turn lactose and other sugars into lactic acid. Some recipes call for whey (strained from yogurt) as a starter, but I don’t use this in my fermenting and it’s worked out fine. [Read more...]