p>When microbial activity occurs, lactic acid is secreted, as well as CO<sub>2</sub> and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Over time, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature.</p>

<p>Preserving food by lacto-fermentation keeps vitamins intact, and in some vegetables, increas