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A solution of water and salt used in lacto-fermentation to create an anaerobic environment and to draw out water from the fermenting food, inhibiting spoilage.

Live microorganisms which, when administered in adequate amounts, confer a health benefit on the host; often found in lacto-fermented foods.

A container often used for lacto-fermentation, providing an anaerobic environment and the ability to submerge food in brine.

A byproduct of lacto-fermentation produced by bacteria as they digest sugars, which helps to displace oxygen and preserve the food.

A natural preservation method that involves the conversion of sugars into lactic acid by beneficial bacteria, preserving and enhancing the food's flavor and nutritional value.

An acronym for 'symbiotic culture of bacteria and yeast' that is used in the production of kombucha, not typically involved in most lacto-fermentation processes.

Any container used for fermenting foods, which may include features like airlocks or weights to keep foods submerged and limit exposure to air.

An environment devoid of oxygen which is necessary for lacto-fermentation, as it prevents the growth of aerobic spoilage organisms.

A Korean dish made from lacto-fermented vegetables, typically including cabbage and Korean radishes, with a variety of seasonings.

Finely cut cabbage that has been fermented by various lactic acid bacteria, known for its distinctive sour flavor and long shelf life.

A preparation of live microorganisms used to jumpstart the fermentation process, although not always necessary in lacto-fermentation due to the presence of natural bacteria.

The process of preserving and enhancing the flavor of vegetables by fermenting them in a brine solution, allowing lactobacilli to thrive and produce lactic acid.

A fermentation process that relies on naturally occurring bacteria and yeasts, rather than adding a starter culture.

A group of gram-positive bacteria, like Lactobacillus, that produce lactic acid as a major metabolic end product of carbohydrate fermentation.

The amount of salt in the brine, which affects the rate of fermentation and the types of bacteria that can survive; typically between 2% and 5% for lacto-fermentation.