Although we may never know exactly when the fermentation of vegetables in salt brine was first discovered, we do know that this method of preservation has been used for thousands of years. Before the advent of refrigeration, fermentation was the method used to preserve fresh vegetables over long periods. However, there is much more to it than just preservation.
Fermentation is the process by which bacteria alter the structure and composition of food. Although we often associate bacteria with food spoilage, lacto-fermentation is actually beneficial. The bacteria that process the vegetables are naturally present and only require the right environment in which to work.
And they work! Cell walls are broken down. Lectins and toxins are reduced and deactivated. Nutritional value is increased through the release and concentration of vitamins, proteins and prebiotic compounds that feed your gut bacteria.
And let’s not forget about preservation. Fermented vegetables can be safely stored in the refrigerator for months. Baby cucumbers on sale? Hello crunchy pickles! Almost every vegetable and most fruits can easily be lacto-fermented. The flavour combinations are as delicious as they are endless.
