Lacto-fermentation is a natural process where sugars in food are converted into lactic acid by beneficial bacteria. This occurs in an anaerobic environment, meaning it happens without oxygen. Common foods that undergo this process include sauerkraut, kimchi, and yogurt. The lactic acid not only preserves the food but also enhances its flavor and nutritional value. During lacto-fermentation, specific strains of bacteria, primarily Lactobacillus, thrive and multiply. These bacteria help to create a tangy taste while also promoting gut health by introducing probiotics. This method of preservation has been used for centuries and is valued for its ability to extend the shelf life of various foods.