For thousands of years lactic fermentation has been a part of traditional food preparation and preservation all over the world. Industrial food processing removed the practice from American homes, but today it is more needed than ever. This natural “curing” of raw vegetables such as cabbage and beets adds valuable enzymes that aid in the digestion not only of these foods but of everything we eat.

Much of the modern diet consists of dead foods exposed to high heat, bleaches, deodorants and the various machine-driven processes of mass-marketed food production. Using simple, inexpensive procedures that often require less time to prepare—all things considered—than conventional meals, we can give our bodies the boost of enzyme-and-nutrient-rich fermented foods.

“The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances.” (Sally Fallon, Nourishing Traditions)

Moreover, it is an adventure to preserve foods by lactic fermentation. Perhaps the best expression of this realization comes from Sandor Ellix Katz, aka Sandorkraut, who calls himself a fermentation fetishist. “The prized cultures of a San Francisco sourdough, or the finest Bleu cheese, have their roots in wild fermentations that took place in someone’s kitchen or farmhouse long ago. Who knows what compelling healing flavors could be floating around in your kitchen?” (Katz, Wild Fermentation)

Not the least of their benefits, though, is the delicious flavors they bring to the table. Brine-cured Polish dill pickles, yogurt, kefir and crock-ripened cabbage transformed into sauerkraut—all these and many more are still enjoyed by millions of people. Their exciting tastes come from the nutrients created as they age under conditions we can easily provide. Restoring the art of lactic fermentation truly adds value to the products of our gardens and to our food purchases.