Lactic acid fermentation

but increases the nutrient value, if you will.

Lactofermentation increases it, canning decreases it.

Boo! Lactofermentation, right, makes sure everything is live.

Canning kills enzymes, bacteria, every other thing, right? So there's a lot of reasons why we want to lactoferment.

Lactofermentation, right? can take those canned goods of yours.

Maybe you had a bumper crop.

Maybe you had such a bumper crop of tomatoes that there's no way you could ferment all of them.