Lacto-fermentation is one of the oldest forms of food preservation. In addition to preserving food, the process of lacto-fermentation creates new nutrients, including vitamin C, B vitamins, and lactic acid bacteria. Strains of lactic acid bacteria are types of probiotic bacteria that live in the gut and help to improve absorption of nutrients, reduce inflammation and support immunity, energy levels, cellular intelligence, and mental-emotional balance. In this video you will learn these and many other health benefits of fermentation as well as preparation techniques; how to make sauerkraut, lacto-fermented pickled vegetables, and how to soak and sprout grains, nuts, and seeds to maximize nutrition and improve digestibility. This lesson includes a 75-minute demonstration video and a PDF handout with recipes.