When pickles are lacto-fermented, they naturally have a slightly sour taste, without the use of vinegar. Lacto-fermentation makes it easy to preserve them and make them very digestible. Lacto-fermented vegetables are very good for your “microbiota”. They contain probiotics.
Santevia Pitcher: amzn.to/3IMQfjZ
4 glass weights for lacto-fermentation:
amzn.to/3YfKdyf
Silicone lid for lacto-fermentation:
amzn.to/3kEDu32
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Thanks to KARLOSNUN #KARLOSNUN for the introduction: • Food Cooking intro for...