taken from" cultured food
for life "on the acid environment
of cultured foods.
This type of preservation happens when
Lactobacilli, a good bacteria found naturally on vegetables,
converts the starches and sugars of the vegetables into lactic
acid, a natural preservative that inhibits the growth of harmful
bacteria. Lactic acid makes the environment
too acidic for dangerous bacteria to survive, but keeps
the acid at a level in which good bacteria thrive,
and on salt:
If you’re using kefir whey, you
can omit the salt if you’d
like. It’s not necessary for safe fermentation as above, but the
salt will keep your vegetables crunchy; without it, they will
be soft and limp.