Lacto ferments are simply the products of the ancient process of lacto fermentation. It is a natural process by which nature converts sugars in food to lactic acid. Lactic acid improves nutrient bioavailability, enhances gut health, and is also an antioxidant that protects cells from damage and staves off chronic disease. Pickles, kimchi, and sauerkraut are the most common and popular forms of  veggie lacto ferment.

-- Hints of India: Curry cauliflower kraut

Is a combination of cabbage , cauliflower, carrots , white and green onions,  Bambu salt, curry powder and live culture yogurt whey