Let's Talk About Lacto-Fermentation For A Second...

For many, the question may be, "What in the world is lacto- fermentation?!"  And for some, lacto-fermentation is old news.  Old news is right.  Actually, it has been around for over 2,000 years!  People of old times knew how to preserve fruits and vegetables without the need of nice big refrigerators or freezers.  They understood the chemical changes that would take place under certain acidic conditions and how those conditions would hold nutritional values as well as keep the food preserved.  What happens during the lacto-fermentation process is, "the starches and sugars in vegetables and fruit convert to lactic acid by means of friendly lactic acid  producing bacteria.  This produces not only a tangy, delicious product, but it also preserves it" (The Nourishing Gourmet).

To further explain the process, a wonderful little book called "Nourishing Traditions" by Sally Fallon, explains it well,

"The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.”
(pg 89)

Also from her book, she explains how lacto-fermented foods are found all over the world, from Europe with their sauerkraut, Korea and their kimchi (delicious!), Russia and Poland with pickled green tomatoes, peppers, and lettuces, Japan and China both with their pickled vegetables such as cabbage, turnip, eggplant, cucumber, onion, squash, and carrot, all the way to America with our many relishes.

The results however, aren't always predictable which is why mass produced "pickled" or "fermented" foods do not have the same health benefits as homemade fermented delicacies.  Companies who strive for uniform products have to pasteurize (which kills much of the beneficial bacteria), and they have to use lots of vinegar (achieving close to the same flavor but not even close to the same nutrition levels).  

Now, with that small summary, and I mean small - there is a ton of information out there, why not try it for yourself?  You could save money and invest in the overall nutrition of yourself as well as your loved ones.

Later, I will follow up with some recipes I have been working on myself.

Until then,

Happy, happy healthy cooking!!