|Bubbling lacto-fermented pickles... a lesson in patience.|
10 Reasons To Ferment Something NOW
- Produce is fresh and abundant right now, and without preservation much would go to waste.
- Fermentation is (I promise, really) the easiest and cheapest way to preserve.
- You can ferment almost anything, so there is something for you out there if you look hard enough.
- Probiotics. Need I say more? Veggie and fruit ferments are particularly helpful for those who can't have dairy or who don't care for yogurt or kefir.
- Fermented veggies also have higher levels of vitamin B, which ups energy.
- It's never too soon to start building up the immune system for winter, and by preserving now you'll have yummy fermented foods for when your body needs them most.
- Did I mention it's easy! So easy.
- It's a good lesson in patience. And science.
- Fermented foods taste good.
- Similar products- raw fermented foods like kimchi, miso, sauerkraut, and sour pickles, cost a LOT at the store... and that's if you can even find them. So I buy the miso and make the rest.
If you like sour pickles or sauerkraut, both are simple to make. I'll give you one sentence each. Sauerkraut- shred cabbage, mix in one T. of salt per pound, squish it down until it gives off enough juice to cover, and weight it down. Sour pickles- fill vessel with cukes and seasonings of choice (dill, garlic, mustard seed, celery seed, and chilies are popular), mix one T. of salt per quart of water, and pour over cukes. Each takes about two weeks to ferment, or until they reach the desired flavor (I like my sauerkraut aged well past two weeks...).
And check out the Barn Hop at Homestead Revival and Real Food Wednesday at Kelly the Kitchen Kop.