If you aren’t familiar with it, lacto-fermentation is the act of creating a lactic-acid rich environment that enables the natural preservation of certain foods. Lacto-fermentation also makes these foods more nutritious (it increases their vitamin content) and more digestible (it fosters the growth of natural probiotics). Lacto-fermenting is also referred to as “culturing” foods. Vegetables are easily lacto-fermented/cultured by mixing them with a salt water solution and allowing them to sit in an air-tight container (a glass mason jar works well) at room temperature for several days before moving them to the refrigerator. I like simple dill pickles without additional spices, but you could add a few teaspoons of picking spices, if you like. You could also add 1 Tb. of mustard seeds (the recipe that inspired this one, from the Nourishing Traditions cookbook, actually calls for this). - WinnieAb

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