Lacto fermentation, Also known as lacto preservation, is an alternative food preservation method. The primary benefit of lacto fermentation is that it does not rely on extremely high temperatures, like canning, or extremely low temperatures, like freezing. Therefore it is a way of preserving food that does not require a significant expenditure of energy.
A friend of ours was kind enough to give us a quart of lacto fermented vegetables to try. I’m not sure what all was in it, but it smelled and tasted somewhat “southwestern” – like something you would eat in burritos or tacos. I ate it on chicken and it was quite good.
We will definitely be experimenting with this “new/old” method of food preservation.