Friday, July 16, 2010

Lacto-Fermentation: What is that again?

I'll admit that I didn't really know what this meant until recently. But it is a way of preserving food that was used before modern canning methods came along.

Sally Fallon, author of Nourishing Traditions (a book I don't have but want), feels that we should return to eating more food that is preserved in this way because of the health benefits.

Here is a link to a blog that talks more about Lacto-Fermentation, along with some recipes.

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