Lacto-fermentation

Lacto-fermentation is a form of fermentation operated by lactic bacteria (Lactobacillus, Leuconostoc) in a salted anaerobic environment, which transforms food sugars into lactic acid. This ancestral technique applies to cabbage (sauerkraut), cucumber (traditional gherkin), turnip, carrot and many fruits. In modern three star cuisine, lacto-fermentation produces complex tangy aromas used in garnish, condiment or service juice. Fermentation duration ranges from a few days to several months depending on temperature and salt concentration (Source: Sandor Katz, The Art of Fermentation, 2012).