Lacto Fermentation

The pickling style Abby does is unique in many ways. She lacto-ferments, which has roots dating back to early civilization in Mesopotamia. Lacto-fermentation is the most natural and beneficial way to preserve food, there are no additives or preservatives in anything Abby ferments. The proliferation of lactobacilli in fermented vegetables enhances digestibility and increases vitamin levels. These beneficial organism produce numerous helpful enzymes as well as antibiotic and anti carcinogenic substances. Their main by-product, lactic acid, promotes the growth of healthy flora throughout the intestine, and also keeps fruits and vegetables in a perfect state of preservation.