Although we may never know exactly when the fermentation of vegetables in salt brine was first discovered, we do know that it has been used for thousands of years. Before refrigeration existed, fermentation was the way to preserve fresh vegetables for long periods of time.
Fermentation is the process by which bacteria alter the structure and composition of food. Although we often think of bacteria as causing food to spoil, fermentation is actually a beneficial process. The bacteria that process the vegetables are naturally present and only require the right environment to work.
And they work! Cell walls are broken down. Lectins and toxins are reduced or deactivated. Nutrition is enhanced 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 stored safely in the refrigerator for months. Baby cucumbers on sale? Hello, crunchy pickles! Almost every vegetable and most fruits can easily be lacto-fermented. The combinations and flavor creations are as delicious as they are endless.
