Lacto-fermented foods and cultured foods are interchangeable terms. The bacterium "lactobacillus" is where the "lacto" in "lacto-fermentation" originates from. Foods are cultured or fermented using a variety of lacto-bacteria and yeast strains. These unique bacteria transform the meals into nutrients that are easier to digest and include more vitamins and minerals while using less toxic pesticides and chemicals. The wonderful process of lacto-fermentation is responsible for all of this, it is a unique method of food preservation has existed for thousands of years. Even before refrigeration was created, people were able to keep food fresh and preserved as they realised the significance of this natural process. Every culture has its own unique selection of fermented foods, including cheeses, wines, yoghurts, kefir, sourdough breads, different "krauts", kimchi, fermented meats, and many more.