The History of Lacto-Fermentation


The process of fermenting vegetables has been used for thousands of years in a number of cultures as a way of preservation and food safety. For instance, sauerkraut is historically popular in Ukrainian, Russian, Polish, Belarusian, Latvian, Estonian, and Lithuanian cultures. Fermenting was also extremely popular in Asian cultures, with dishes that include miso and kimchi. Some African cultures even used fermentation to remove cyanide from cassava roots that otherwise would be poisonous. These are just some of the many examples of ancient ferments that have been passed down through generations for thousands of years. But virtually every cultural region has practiced fermentation at one point in history.

Traditionally vegetables were fermented in large vessels, like crocks and barrels, to ensure enough sustenance for an entire family during barren months. Up until recently, these bulky containers remained the vessel of choice for fermentation, but now options are available that make fermenting at home in small batches possible.

Today lacto-fermentation has re-emerged as a trending health food because of the astounding health benefits and delicious taste. Masontops helps spread the good-word about lacto-fermentation by providing easy-to-use fermentation tools that are compatible with Mason jars. We also offer a number of great educational resources (like this one) to spread knowledge and keep the conversation growing about lacto-fermentation.