Lacto-fermentation is a natural process of fermentation where the growth of the healthy bacteria Lactobacillus bacteria is encouraged, which feeds off natural sugars present, and produces lactic acid, which itself inhibits the growth of harmful bacteria. It does not have to involve dairy, and can be the simple process of salt rubbed into raw vegetables or fruit, drawing out their natural juices, which is then fermented at room temperature, making tangy, salty pickles that are delicious to eat and which keep well in the fridge.
Olives in brine without preservatives or vinegar, sauerkraut, kimchi and many other pickles are lacto-fermented. Such fermented foods are probiotic, and the process preserves enzymes and vitamin C, and is very beneficial to digestive, immune and general health.
OTHER FERMENTED FOODS
Kombucha is a fermented tea drink made with a mother culture, kefir and yoghurt are fermented milk products, tempeh, miso and tamari are fermented soya products. Fermented foods are far easier to digest, more nutritious and have less negative impact on our bodies. I for example cannot eat soya, but can eat fermented soya. All are excellent for digestive health and so total optimal health, as our gut health has a huge impact on our general ability to be healthy and happy, affecting our immune system greatly. I recommend kombucha, it’s such a wonderful uplifting drink and so easy and cheap to make I adore it.