Lacto fermentation means a fermenting process that uses lactobacillus bacteria found in milk. Lactation, ( milk making) lactose (milk sugar), lactase ( enzyme) and lactic acid
(a bio acid made in the first stage of fermenting process) are all terms used when talking about fermenting. However, lactobacillus which is found in raw milk (from healthy animals that also have lots of lactobacillus in their stomachs), also is found in good garden soil and so they are on fresh vegetables from that garden and are also found inside healthy people
Lactobacillus are the healthy, necessary bacteria that are needed in the gut for good health. That's why raw milk and cheese are much better for you than pasteurized milk and cheese, even those products made with pasteurized milk where they inoculate them with pro-biotics and lots of sugar. That's why fermented vegetables are so much better for you than canned or frozen vegetables. "Living" foods with live friendly bacteria are going to boost your health and vitality.
Here is the exciting news, you can take those home canned or commercially canned foods and by adding whey from raw milk yogurt or kefir or raw clabber, you can make pasteurized, sterile foods "living" again and therefore much more nutritious and beneficial. Following are a few suggestions how to lacto-ferment some common, canned foods.
You will need a steady supply of whey. You get whey when milk separates. Letting raw milk sit out, covered, at room temper for 2- 4 days will separate the whey from the caseine. You can also take some plain yogurt or kefir and separate the whey using a cloth. Pictured is my polyester cloth that does the job really well and cleans up fast and can be used over and over. I sell these
cloths at my classes or from home if you email me.