I think I should give you a quick rundown on lacto-fermentation, you're going to be seeing it a whole lot more around here. Basically you can preserve produce (and meat!) with the simple addition of whey and salt. When these ingredients are added to cleaned sliced vegetables, or even fruit, lactic acid starts to form. Lactic acid is a non putrefying preservative, it bubbles and pickles things at room temperature. It's the age old way of making pickled anything.
So say you are making sauerkraut, after you slice some of it you sprinkle on a bit of salt and whey and give it a good mash with a wooden rod or a potato masher. This stimulates lactic acid to flow which builds and build and eventually covers the kraut completely. Left to sit on the counter it will bubble and ferment for a week or so. After a week it's ready to slow down and go in the fridge where it will keep for upwards of 4 months.
Lactic acid is super good for gut health. You need all those lovely probiotic live cultures, hard at work in your kraut or pickles, in your tummy! You know those expensive probiotic drinks? Yeah you can get the healthful bacteria with minimal work at home. The GAPS diet for healing stomach ailments recommends eating fermented foods with every meal. The beneficial bacteria can aid digestion and also boost the immune system. Sign me up.
|covered and ready to bubble for a week|
Peace and Love--