lacto-fermentation
Salt-brine food preservation
Lacto-fermentation is a preservation method in which beneficial bacteria convert sugars into lactic acid, creating an acidic environment that prevents spoilage.
The process requires no vinegar or heat—just salt, water, and time.
Sauerkraut, kimchi, and traditional pickles are lacto-fermented.
The "lacto" refers to lactobacillus bacteria, not dairy.
Lacto-fermented cabbage
- kimchiFermented Korean vegetables
- picklesVegetables preserved in brine
- preserved lemonsCitrus fermented in salt
- dill picklesCucumbers preserved with feathery herb
kosher pickles · escabeche · achaar · chutneys · relish · giardiniera · pickled vegetables · beets
Cultured milk drink
- yogurtFermented milk product
- buttermilkFermented dairy beverage
- lassiSouth Asian yogurt drink
- skyrStrained Icelandic cultured dairy
cultured butter · clabber · whey · curds · probiotics · thermophilic · cultures · strains
Acid-producing beneficial bacterium
- microbiomeBody's microbial community
- probioticsLive microorganisms aiding digestion
- beneficial bacteriaHealth-promoting microorganisms
- gut healthIntestinal microbiome condition
enzymes · bioavailability · nutrients · vitamins · preservation · antimicrobial · acidity · anaerobic respiration
Water saturated with sodium
- saltSodium chloride compound
- anaerobicNot requiring oxygen
- bacteriaNucleus-free single-celled organisms
- culturingGrowing organisms artificially
curing · submerging · inoculate · starter · temperature · acidification · crock · airlock
Ceramic storage container
- airlockTwo-doored pressure transition space
- mason jarGlass container for preserving
- ceramic potFired clay container
- tamperInterfere harmfully
mandoline · thermometer · pH strips · cheesecloth · water seal · stoneware
sauerkraut
Lacto-fermented cabbage
- kimchiFermented Korean vegetables
- picklesVegetables preserved in brine
- preserved lemonsCitrus fermented in salt
dill pickles · kosher pickles · escabeche · achaar · chutneys · relish · giardiniera · pickled vegetables · beets · carrots
kefir
Cultured milk drink
- yogurtFermented milk product
- buttermilkFermented dairy beverage
- lassiSouth Asian yogurt drink
skyr · cultured butter · clabber · whey · curds · probiotics · thermophilic · cultures · strains · incubation
lactobacillus
Acid-producing beneficial bacterium
- microbiomeBody's microbial community
- probioticsLive microorganisms aiding digestion
- beneficial bacteriaHealth-promoting microorganisms
gut health · enzymes · bioavailability · nutrients · vitamins · preservation · antimicrobial · acidity · anaerobic respiration · colony
brine
Water saturated with sodium
- saltSodium chloride compound
- anaerobicNot requiring oxygen
- bacteriaNucleus-free single-celled organisms
culturing · curing · submerging · inoculate · starter · temperature · acidification · crock · airlock · vessel
crock
Ceramic storage container
- airlockTwo-doored pressure transition space
- mason jarGlass container for preserving
- ceramic potFired clay container
tamper · mandoline · thermometer · pH strips · cheesecloth · water seal · stoneware
- food preservationjerky, beef jerky, freezing, turkey jerky, dried fruit
- preservationpreserve, preservatives, preservative, canning, freezing
- fermentationyeast, brewers yeast, wine yeast, wild yeast, starter
- food craftscheese making, bread making, sausage making, pickling, fermenting
- Fermented Foodskimchi, sauerkraut, miso, yogurt, soy sauce
- Picklespickles, dill pickles, dill pickle, kosher dills, kosher pickles
lacto-fermentationsterilization
Complete elimination of microbes
pasteurization · chemical preservation · freeze-drying · dehydration · irradiation
ferment, effervescent, fermentation, lactose, lactic, lactate