Wild fermentation is the opposite of homogenization and uniformity –Sandor Ellix Katz
On the preservation front
Now that I got some beautiful cabbage heads (thanks to a local Freedom Farmer) I made a batch of sauerkraut – using Sally Fallon’s recipe. I did just plan cabbage for one batch and for the other I mixed a bit of beautiful turnips we had growing in the garden. The turnips were sooooo sweet and incredibly delicious as was the cabbage. I couldn’t help but eat handfuls raw.
Fermenting is one of the easiest and oldest ways of preserving – not to mention it’s fun.
Recently in the news, sauerkraut and pickled vegetables fermented the natural way with lactic acid fermentation are being credited with correcting bodily imbalances of intestinal flora, leading to problems including acid reflux for which doctors often prescribe harsh antibiotics.
Natural lactic acid fermentation is one of the oldest and healthiest means of food preservation. It allows natural, beneficial bacteria to perform a fermentation process in which vegetables develop a pleasantly sour taste and remain rich in vitamins and minerals. Lactic acid fermentation is the only method of preservation that retains all the natural plant ingredients while improving the quality, taste and aroma.
The preservation season has just begun! Soon, apples, apricots, peaches, cucumbers, beans, tomatoes and peppers will be (God willing) pouring in and we’ll be busy in the kitchen. But the June gloom has delayed the harvest a bit so I have a feeling we are going get slammed in July & August.
Preservation is definitely food security at its best.
What new preservation methods will you be trying this year? Care to share?