What is lacto-fermentation?
Lacto-fermentation is a very ancient method of preservation.
Lacto-fermentation has other advantages such as increasing and preserving the vitamin and enzyme levels, as well as digestibility, of the fermented food.
Lacto-fermentation allows food to stay edible longer by multiplying lactic bacterias (probiotics) and limiting the growth of micro-organisms (harmful bacterias) responsible for mould and putrefaction.
In an anaerobic environment (without oxygen), lactic bacterias develop faster than harmful bacterias responsible for putrefaction. In the process the environment becomes more acidic to reach a pH of 4 that safely preserves the vegetables.
Lacto-fermentation and lactose?
Lacto-fermentation is a fermenting method with lactic-acid bacterias. The “lacto” comes from “lactobacillus” and has nothing to do with lactose. People allergic to lactose can consume lacto-fermented products.
Lacto-fermentation how and why?
Sauerkraut is the most widely known lacto-fermented preparation.
Raw cabbage is chopped and mixed with some salt and sometimes a mix of salt and water without the presence of oxygen. The process transforms sugars into lactic acid, it modifies taste and the cabbage becomes more acid and softer.
Nutritional qualities are enhanced, with more vitamin C, enzymes, the B vitamins and vitamin K.
Lacto-fermented products are recommanded for pre-diabetic and diabetic persons as carbohydrates are decomposed in large quantities by the fermentation.