lactoferment

lacto- +‎ ferment

lactoferment (third-person singular simple present lactoferments, present participle lactofermenting, simple past and past participle lactofermented)

1. To cause (something) to undergo lactofermentation, i.e. lactic acid fermentation.
   • 2010, Jennifer Megyesi, The Joy of Keeping a Root Cellar: Canning, Freezing, Drying, Smoking and Preserving the Harvest, Skyhorse Publishing Inc., →ISBN, page 171:

     Still others suggest that no salt at all is needed to properly lactoferment.

   • 2014, R. J. Ruppenthal, The Healthy Probiotic Diet: More Than 50 Recipes for Improved Digestion, Immunity, and Skin Health, Simon and Schuster, →ISBN:

     You can lactoferment mashed avocadoes, but the oil in them can spoil in a hurry and turn brown as it oxidizes.

   • 2015, Carol Deppe, The Tao of Vegetable Gardening: Cultivating Tomatoes, Greens, Peas, Beans, Squash, Joy, and Serenity, Chelsea Green Publishing, →ISBN, page 170:

     I think it should be possible to lactoferment any of the eat-all greens using standard recipes used with other greens.

• lacto-ferment

Borrowed from French lactoferment. By surface analysis, lacto- +‎ ferment.

lactoferment m (plural lactofermenți)

1. lactic acid ferment