Lacto-fermentation is...
Lactofermentation,
also known as lactic fermentation, is an ancestral method of food processing. During the fermentation process, lactic acid bacteria transform sugars into lactic acid and various components that limit the development of harmful bacteria. Lactofermented vegetables and fruits are not cooked, no preservatives are added and they do not contain vinegar. Although this method is not very well known here, it has existed in many countries for hundreds of years.
LACTO-FERMENTATION IS SIMPLE.
The steps
01
Vegetables
We clean, peel and cut organic vegetables and fruit to the size needed for the final product.
02
Spices
We add a little sea salt, some spices and seaweed (depending on the recipe).
03
Osmosis
When we mix it all together, the fruits and vegetables release their juice (osmosis) and we make sure that the liquid produced covers the preparation. This creates an anaerobic environment favourable to the development of lactic acid bacteria. Our lacto-fermentations are placed in ceramic, stainless steel and glass containers.
04
Activation of lactic acid bacteria
Finally, we let the preparation rest for a few weeks, or in some cases, a few months at room temperature (21 degrees Celsius).
*During this time, the bacteria needed for fermentation are activated and give us the wonderful final product that we put in the pot! There are many different techniques and we will have the opportunity to discuss them with you at farmers markets!
