For generations in America and Europe, such wooden workhorses were where the magic happened: the lacto-fermentation
of cucumbers, i.
Some of their recipes are true fermentations, taking advantage of the lacto-fermentation
These master fermentistas are creative recipe-developers, but they also patiently explain the basics of lacto-fermentation
for newbies, from the pros and cons of various containers and lids, to the techniques for making pepper pastes and mashes, brines, kimchis, and mustards.
The aliquots were also assessed by nonspecific tests for microbial inhibition: lacto-fermentation
was performed as described by BEHMER (1999) with changes in incubation carried out at 36 [+ or -] 1[degrees]C for 24h.
is a classic preserving method that is involved in making sourkraut, pickles, and various fermented condiments--but this offers insights on how to ferment over sixty vegetables, herbs, and some fruits, and accompanies these techniques with recipes for using the fermented products.
Find more methods in "Preserving Vegetables With Lacto-Fermentation
Even without the level of hygiene in our modern kitchens, lacto-fermentation
in particular is effective at long-term preservation because the lacto-bacteria are extremely effective at killing off other bacteria and the acid environment they create is inhospitable (but tasty
The best nutritional value is probably lacto-fermentation
Homemade sauerkraut is made by a process known as lacto-fermentation
Biogerm PB1 products contain natural wheat germ oligosaccharides produced by cold pressing and lacto-fermentation
that enhance the growth of beneficial bacteria.
process produces traditional dill pickles, kimchi, and sauerkraut and requires nothing more than salt, vegetables, and water.