Lacto-Fermentation: A Healthier & More Sustainable Way to Preserve

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:

  1. The product is a living food, full of enzymes and probiotics.
  2. The process is much faster than waterbath or pressure canning.
  3. The process (and storage) can be done with zero energy usage.

A healthier product in less time and with less energy usage? Yes please!

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Lacto-Fermentation: An Easier, Healthier, and More Sustainable Way to Preserve

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:

  1. The product is a living food, full of enzymes and probiotics.
  2. The process is much faster than waterbath or pressure canning.
  3. The process (and storage) can be done with zero energy usage.

A healthier product in less time and with less energy usage? Yes please!

How It Works

Before the advent of modern day canning, most of our fore-mothers preserved the harvest through lacto-fermentation. Dill pickles, sauerkraut, and kimchi are all products of this preservation method.

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