Lacto-vegetable cultivation is a method of growing vegetables that are fermented using lactic acid bacteria. This process enhances the nutritional value and flavor of the vegetables while also preserving them. Common vegetables used in this method include cabbage, carrots, and radishes, which are often transformed into products like sauerkraut and kimchi. The fermentation process involves creating an anaerobic environment where beneficial bacteria thrive. This not only helps in preserving the vegetables but also promotes the growth of probiotics, which are beneficial for gut health. Lacto-vegetable cultivation is a sustainable practice that can be easily implemented in home gardens or larger agricultural settings.