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Last week Simple Bites published an article of mine; Lacto-Fermentation: An Easier, Healthier, More Sustainable Way To Preserve. From the article:
I think everyone should try lacto-fermentation for three reasons:
The product is a living food, full of enzymes and probiotics.
The process is much faster than waterbath or pressure canning.
The process (and storage) can be done with zero energy usage.
A healthier product in less time and with less energy usage? Yes please!
Speaking of fermenting… last week the boys and I made some homemade kimchi with a bit of farmer’s market surplus. Here’s how it went:
Start with two large heads of napa cabbage. Photograph using Nourishing Traditions as a tripod.
Combine the cabbage, green onions, pepper flakes, garlic, sea salt, and ginger in a very large bowl.
Let your children take turns bashing the juice out of the cabbage.
Ladle into jars, allowing liquid to cover cabbage.
Allow to sit, at room temperature, for 2-3 days or until bubbling away. Place in cold storage – refrigerator or cellar. The flavors get better and better over time and the kimchi should keep for months.
It looks like we have a long summer of fermenting ahead of us – from pickles to kraut to salsa. I love how quick the whole process is.
What are you fermenting or preserving?
my (grain-free) cookbook
All information found on Nourishing Days is editorial in nature and therefore meant to motivate and inspire rather than be construed as medical advice.
Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease..
And in the spirit of full disclosure: I do earn a small commission from some links, images and advertisements.
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