Lacto-Fermented Vegetables vs. Pasteurization

Wondering about the process we use for fermenting vegetables? Well wonder no more! Here’s how we ferment our vegetables here at Gap View Homestead.

Vegetable fermentation is done through a process called lacto-fermentation. This process is preserves the vegetables by killing the bacteria that causes food to spoil. A more common way that this is accomplished is through pasteurization which kills bacteria by heating the vegetables to temperatures that it cannot survive. The problem with this is that both good and bad bacteria are killed during pasteurization meaning the vegetables loses some of their beneficial nutrients.

lacto-fermented vegetables

Enter fermentation. Lacto-fermentation uses salt or other substances to kill the bad bacteria while leaving the good bacteria alive. In fact, the good bacteria are able to grow and thrive during fermentation. This is why eating fermented vegetables is so good for you.

What Are the Health Benefits of Lacto-Fermented Vegetables?

The good bacteria found in lacto-fermented vegetables have long been known to have numerous health benefits. Some of these include:

  1. Weight loss
  2. Lower risk of some cancers
  3. Immune system support

And these are just to name a few. While it may seem that fermented vegetables have been overrated in the past several years, they really haven’t. All of the benefits of fermented foods make them, in a sense, miracle foods.

making lacto-fermented vegetables

Are you interested in trying out the health benefits of lacto-fermented vegetables for yourself? Head over to our online store and check out our fermented products.

Fermented Products

Fermented Dill Pickles

$7.10

Fermented Products

Fermented Beet Kvass

$3.60$7.10

Fermented Products

Raw Sauerkraut

$5.15$9.70

Fermented Products

Fermented Ginger Carrots

$6.80$11.05

Fermented Products

Fermented Dilly Beans

$7.65

Fermented Products

Kimchi

$7.90$15.55