Best before 08/05/2022
Lacto-fermentation is the process by which bacteria break down the sugars in foods and form lactic acid. Lacto-fermented foods include yogurt, sauerkraut, kimchi, and pickles. Lacto-fermentation has traditionally been used to preserve food by preventing the growth of harmful microorganisms. This extends the shelf life of foods and reduces food wastage, all while adding flavor, texture, and aroma.