DIY Airlock for Lacto-fermentation
Today I want to talk about lacto-fermentation. You may or may not know what it is, so let's start there. The gist is that you take any kind of vegetable and chop it up, add salt and sometimes a little bit of water and let it ferment for anywhere between 3 days-4 weeks. The salt in the recipe kills off the bad bacteria, but there are good gut-friendly lactic acid bacteria that can survive the salt solution. The lactic acid bacteria (LAB's) feed off the sugars in the veggies and produce lactic acid and a whole bunch of probiotics that help to repopulate our gut with beneficial bacteria and sway our gut culture in the right direction :). Also, the process of lacto-fermentation preserves the veggies without having to use any heat (I've had batches of kimchi and sauerkraut last for months in the fridge and it just gets better with age). Also, fermentation makes the nutrients already present in the vegetables more bioavailable. Meaning when we eat fermented veggies our bodi...