This post was originally published on July 16, 2010. Written by Shannon of Nourishing Days.
In March we ate the last of 5 1/2 gallons of lacto-fermented vegetables. They stored for over six months in our refrigerator and I didn’t boil a single pot of water.
I think everyone should try lacto-fermentation for three reasons:
- The product is a living food, full of enzymes and probiotics.
- The process is much faster than waterbath or pressure canning.
- The process (and storage) can be done with zero energy usage.
A healthier product in less time and with less energy usage? Yes please!