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.

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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.