By Sarah Miller of www.KillerPickles.com
For this booklet, we are discussing the fermentation of vegetables, or lactic acid fermentation. Fermentation is a process whereby the natural bacteria present in fresh vegetables utilize the
carbohydrates to reproduce and excrete lactic acid, which preserves the vegetables and creates the characteristic tangy flavor.
Fermentation is carried out by Lactobacilli bacteria, a large family of acid producing bacteria that live in the soil, on all plants, and on the skin and in the digestive tracts of most animals.