Lacto-fermentation

Lacto-fermentation is a fermentation method in which naturally occurring bacteria on vegetables convert sugars into lactic acid in a salt brine. Pickles, kimchi, and fermented shalgam are made this way. Salt suppresses harmful microbes while allowing beneficial bacteria to multiply.

Where It’s Used

“Submerge the vegetables in 2% brine for lacto-fermentation and keep them in an air-free environment.”