Lacto-fermentation

All fruits and vegetables are naturally covered with a layer of micro-organisms. These microorganisms will start the fermentation process when the vegetable or fruit begin to break down. For this to happen, certain criteria also need to be fulfilled, such as the right temperature, the right amount of salt, and an anaerobic or oxygen-free environment. From a culinary point of view fermentation is an amazing way of preparing the food, changing its texture, and intensifying and enhancing its flavours and aroma. On top of this the nutritional value of the food will increase and it will become more digestible, helping us to feel good after a meal instead of too full and bloated.