Lacto-fermentation
lacto-fermentation · lak-to-fer-man-tas-yontuzlu su doğal fermentasyonu
Lacto-fermentation is a fermentation method in which natural bacteria on vegetables convert sugars into lactic acid in salted water. Pickles, kimchi, and şalgam are produced this way. Salt suppresses harmful microbes while allowing beneficial bacteria to multiply.
Where It's Used
“Submerge the vegetables in a two-percent salt brine for lacto-fermentation and keep them sealed airtight.”