What is Lacto-Fermentation?

Let's keep it simple and just cover the basics. Long before modern canning and refrigeration people developed a way to preserve their food with a simple fermentation process. It may have developed out of necessity, but the idea really was a stroke of brilliance!

go to recipes

AT A GLANCE

So what is lacto-fermentation you ask?

Lacto refers to lactic acid. Lacto-fermentation is a way to ferment foods with lactic acid producing bacteria, primarily from lactobacillus to preserve foods. Originally it was brought about as a way to preserve foods but its benefits are two fold. Not only is it a great way to preserve foods but it also has amazing health benefits.
Lactic acid is considered natures natural preservative. Pretty cool if you ask me! Lactobacillus converts natural sugars in fruits and vegetables into lactic acid.

INGREDIENts

What ingredients do I need to get started?

Lacto-fermented foods only need three ingredients:
1. Vegetables or fruit
2. Salt
and last but not least (drumroll please)
3. Water
With these three simple ingredients you will be able to change your everyday vegetables into a variety of tangy, distinct and surprisingly tasty dishes

SALT

Now Let's talk about salt. Salt? Yes, salt.

Salt is a key ingredient because it prevents bad bacteria and molds from growing while creating an ideal environment for healthy lactobacillus bacteria to thrive.
How much salt should you use?
Good question. That depends on the temperature of the room you choose to store your fermented goodies. If the room temperature is on the warmer side you may want to increase your salt content and vice-versa.
It is also important to use non iodized salt. The chemicals in the iodine can inhibit the growth of healthy bacteria.

Don't Forget

Always submerge your vegetables completely under the water. This prevents oxygen from touching the vegetables which can lead to mold growth and spoilage.
That being said, there is a lot of controversy about that. Some people are totally comfortable allowing the top to get exposed to oxygen and then just scraping away the moldy layer and eating underneath.
I would personally recommend buying fermentation weights to hold your vegetables down in the jar and prevent this from happening.

How long will my veggies keep?

Excellent question. The answer? It depends.
It all depends on what you are choosing to make as an end product but generally speaking your foods will last between 4-6 months. Although in China they have a tasty fermented daikon radish dish that lasts for years. Yes, you heard right, YEARS!

Before you start

Some Quick Tips

Follow these quick tips to guarantee a successful fermentation journey.
Having issues with your new found love of fermentation? Click on the link below to access our troubleshooting page.

Troubleshooting

Get Creative and Start Fermenting!

Stop wasting money on expensive probiotic pills and create your own great tasting, healthy gut bacteria from naturally fermented foods. This is a simple, frugal and waste-free way to enjoy your summer veggies. Don't be afraid to branch out and stray from the traditional recipes.

The Veggie Dog

This email address is being protected from spambots. You need JavaScript enabled to view it.

Home

Lacto-Fermentation

Recipes