Lacto-fermentation is a food preservation method that may offer health benefits beyond those of the initial product. This article details everything you need to know about lacto-fermentation.

A simple fermentation that transforms gooseberries into gourmet gold Lacto-fermentation may sound complex, but it’s one of ...

"The Noma Guide to Fermentation" coauthor David Zilber told Business Insider how anyone can make gut-friendly fermented foods ...

Lacto-fermented beverages are drinks made through the process of lactic acid fermentation, where beneficial bacteria (mainly Lactobacillus species) convert natural sugars into lactic acid.

Lacto-fermentation, which gives us ferments like kimchi, sauerkraut, full sour dill pickles, and more, relies on anaerobic bacteria to work – in other words, bacteria that can live without oxygen.

Lacto-fermented pickles will often last at least a couple of months—and their flavors will change and intensify as time goes on—but they’re not shelf-stable like canned goods.

Lacto-fermentation has a branding problem. Every person I talked to about this story heard the term, and with visions of rotting milk in their heads, said “hmm… sounds disgusting.” ...