Fermented vegetables begin with lacto-fermentation, a method of food

preservation that also enhances the nutrient content of the food. The action
of the bacteria makes the minerals in cultured foods more readily available to
the body. The bacteria also produce vitamins and enzymes that are beneficial
for digestion. (Lee, 2014)

The “lacto” portion of the term refers to a specific species of bacteria, namely
Lactobacillus. Various strains of these bacteria are present on the surface of
all plants, especially those growing close to the ground, and are also common
to the gastrointestinal tracts, mouths, and vaginas of humans and other
animal species.

(Cultures for Health, 2017)

Lactobacillus bacteria have the ability to convert sugars into lactic acid.
The Lactobacillus strain is so named because it was first studied in milk
ferments. These bacteria readily use lactose or other sugars and convert them
quickly and easily to lactic acid. However, lacto-fermentation does not
necessarily need to involve dairy products.
Lactic acid is a natural preservative that inhibits the growth of harmful
bacteria. (Read more about preserving food with lacto-fermentation.)
Beyond preservation advantages, lacto-fermentation also increases or
preserves the vitamin and enzyme levels, as well as digestibility, of the
fermented food. In addition, lactobacillus organisms are heavily researched
for substances that may contribute to good health. (Cultures for Health, 2017
)
Lacto-fermentation, in one form or another, has existed in just about every
society and culture that we have record of. From sauerkraut in Germany to
kimchi in Korea, lacto-fermented foods are prevalent in pre-industrial
societies.

The reason for this is simple: The process of fermentation allows foods to stay
edible longer. While a cabbage might rot within a couple of weeks at room
temperature, sauerkraut can be kept for months, and in some cases years.
Fermented foods are foods that have been through a process of lactofermentation in
which natural bacteria feed on the sugar and starch in the food creating lactic acid.
This process preserves the food, and creates beneficial enzymes and various strains of
probiotics.

Lactobacillus is a bacterium which is responsible for the conversion of

carbohydrates and sugars into lactic acid, providing a tangy flavor to the
kimchi product. Bacteria like these are actually not harmful for the human
body; in fact it helps in improving digestion.