When you ferment fruits and vegetables by lacto fermentation you get a food that is rich in probiotics and very good for your gut health. There are quite a few benefits to lacto fermentation that are just not found in commercial pickling. According to Nancy Lee Bentley on Mercola, ” Though the term “fermented” sounds vaguely distasteful, the results of this ancient preparation and preservation technique – produced through the breakdown of carbohydrates and proteins by microorganisms such as bacteria, yeasts, and molds – are actually delicious.
