Probiotic preservation, also known as Lacto-fermentation, is probably one of the oldest forms of preservation. All of the research I have done has led me to believe that Probiotic preservation precedes even oral history. As soon as someone figured out that the cabbage that got splashed with seawater tasted good for a long time after most cabbage was a moldy mess, Probiotic preservation was practiced! No matter which corner of the world you choose, if you look into the culinary history, you find a form of fermentation. Besides preserving the food, the process of Probiotic preservation changes the chemical structure of the food so that it is actually more nutritious. It delivers more vitamins to the body and an abundance of good flora to the intestines.
My own interest in Probiotic preservation was sparked by what to do with the whey I had left from straining yogurt, and was then furthered by Sally Fallon and Sandor Ellix Katz. I did extensive research on the web and I want to encourage you to try fermenting your own vegetables. I was not really much of a sauerkraut fan before I started making my own kraut. If you worry that you won’t like the flavor of lacto-fermented foods, start by eating them “young, “ when they have just finished the initial fermentation. The foods are less sour.
Probiotic preservation requires the use of salt. I recommend Celtic Sea Salt, because it dissolves readily and does not make the brine cloudy. If you want to cut back on the salt, you can use whey as an inoculant to get the fermentation process started. Where does one get whey? Well, while you can get it form many sources on the web, I do not recommend that. It is VERY easy to make your own whey as a by-product of making homemade Greek style yogurt.