Fermentation here specifically refers to the natural process of lacto-fermentation, which uses lactic-acid-producing bacteria (mostly from the Lactobacillus genus) and yeast to break down the sugars and starches naturally present in vegetables and fruits. The living bacteria in fermented foods increase the nutrient availability of foods and support your gut and immune system.
Pickling uses a pickling solution containing vinegar to preserve food. The vinegar kills the bacteria (both good and bad), making this an excellent preservative, but it’s not as beneficial for your gut biome as natural fermentation. Using apple cider vinegar with the mother will increase the health benefits.
BASIC LACTO-FERMENTATION
The lacto-fermentation process works because of the fact that bacteria that could be harmful to us cannot tolerate much salt, whereas healthy bacteria can. Lacto-fermentation wipes out the bad bacteria in its first stage, then lets the good bacteria get to work to preserve the veggies or fruit.
Traditional lacto-fermentation involves submerging vegetables in a brine solution of salt and water. There are two stages in the salt-brine method:
1 In stage one, vegetables are bacteria survive, and they begin stage two.
