2. What is Lacto-Fermenation? F The controlled decomposition of food F Controlled environment: Vegetables submerged in liquid F Sugars --> Lactic Acid Bacteria F The controlled decomposition of food F Controlled environment: Vegetables submerged in liquid F Sugars --> Lactic Acid Bacteria

3. Art Supplies  Vegetable(s) or fruit(s) of choice  Cabbage, cucumbers, beets, green tomatoes, peppers  Preferred salt  Container (crock, mason jar)  Hands or pounder  A healthy relationship with bacteria  Vegetable(s) or fruit(s) of choice  Cabbage, cucumbers, beets, green tomatoes, peppers  Preferred salt  Container (crock, mason jar)  Hands or pounder  A healthy relationship with bacteria

4. The Process F Chop F Salt F Pound F Pack and weigh down F Wait, and taste frequently! F Chop F Salt F Pound F Pack and weigh down F Wait, and taste frequently!

5. Benefits F Food preservation F Energy efficient F Health F Increased nutritional content F Easier to digest F Probiotic F Means “for life” F Food preservation F Energy efficient F Health F Increased nutritional content F Easier to digest F Probiotic F Means “for life”

6. Cultural Revitalization