To dispel the most common myth about lacto-fermentation, it doesnt necessarily have anything to do with dairy. Instead, the lacto refers to lactic acid. All fruits and vegetables have beneficial bacteria such as Lactobacillus on the surface. In an anaerobic (oxygen-free) environment, these bacteria convert sugars into lactic acid, which inhibits harmful bacteria and acts as a preservative. Its also what gives fermented foods their characteristic sour flavor.
Posted on: Wed, 29 Jan 2014 00:51:10 +0000
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