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>Lacto-fermentation, a process that transforms ordinary ingredients into tangy and nutritious delights, has been practiced for centuries across cultures. From sauerkraut to kimchi, lacto-fermented foods have been cherished for their unique flavours and long shelf life. In this blog post, we'll take a journey through time to explore the fascinating history of lacto-fermentation, its cultural significance, and the enduring legacy of this ancient preservation technique.

Archive: https://archive.today/In9fy From the post: >>Lacto-fermentation, a process that transforms ordinary ingredients into tangy and nutritious delights, has been practiced for centuries across cultures. From sauerkraut to kimchi, lacto-fermented foods have been cherished for their unique flavours and long shelf life. In this blog post, we'll take a journey through time to explore the fascinating history of lacto-fermentation, its cultural significance, and the enduring legacy of this ancient preservation technique.

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The cabbage based ones (sauerkraut and kimchi) are loaded with vitamin C. Always have a bunch in your stores so you don't need to worry so much about fruits if shtf. The prebiotics and fiber are also very good factors.