Fermentation for Australian Gardeners: Sauerkraut, Kimchi, and Lacto Pickles

The Science of Lacto-FermentationLacto-fermentation relies on naturally occurring Lactobacillus bacteria present on all vegetables. When submerged in a salt brine, these bacteria metabolise the sugars in the vegetables, producing lactic acid that gives fermented foods their characteristic tangy flavour and acts as a natural preservative. The process is anaerobic — beneficial bacteria thrive without oxygen while pathogens cannot grow.Basic SauerkrautShred 1kg of green or white cabbage finely. T…