Lactic Acid Fermented Scorzonera

Lactic acid bacteria fermentation is a transformative, almost alchemic, process that can be applied to most vegetables. If vegetables are submerged in water and deprived of oxygen, the bacteria on the vegetables initiate fermentation; adding a small percentage of salt helps draw out additional water from the vegetables and creates a natural brine. Salt also produces a selective environment that narrows the range of other bacteria, giving the salt-tolerant lactic acid bacteria the advantage.