Lacto-fermentation is a method of preserving food. Fermentation also creates a super-food as it encourages the growth of beneficial bacteria known as probiotics. This is how yogurt, giardiniera, sauerkraut and kimchi are made. “Lacto” refers to a specific species of bacteria, Lactobacillus. Various strains of these bacteria are present on the surface of all plants, and are also common to the gastrointestinal tracts of humans and other animals. The Lactobacillus strain uses lactose or other sugars and convert them to lactic acid.
Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. Beyond preservation advantages, lacto-fermentation also increases or preserves the vitamin and enzyme levels, as well as digestibility, of the fermented food.