Fermented food intrigues me! It’s simple, easy to make, can be stored through the winter in a cold place and offers high doses of nutrition after the garden is long asleep.
I love the simple wisdom of God’s world, how the poor of the past had their needs supplied for in a wholesome, nutritiously-healthy manner. I wonder if they knew all the benefits, or was it their only available option? It just tickles my funny-bone to find that as a “rich” nation, we are returning to the food that, 100 years ago would have been considered the “poor man’s food.”
While I’m an avid canner, I try to invest most of my energy and gardening efforts toward vegetables that may be overwintered in a raw form or fermented. Canning (for most things) kills much of the good, but do I believe its a better option than commercially canned foods. I also believe an even healthier option to sustain the body over the hard winter months is fermented vegetables!
With a cold room in my basement, I can sustain ferments over the winter! Tucked in among the canned goods, onions, garlic, cheeses and winter squashes are half and whole gallon jars of fermented vegetables and bottled vinegar.
My nutrition source for winter, the foods harvested from my own garden that went from the soil to salt and a jar.
Curious? Check out the links below
What You Need to Begin-a list of necessary items for making ferments, whether liquid or vegetables.
Proper Temperatures -if you want success, pay attention to temperatures!
Fermenting Containers-are equally important to a successful ferment. Want tried-and-true methods?
Last and most importantly, you’ll find links below for all kinds of ferments I make in my own home!
Grated Ferments -included are sauerkraut varieties and grated turnip
Preserved with Vinegar -preserving with vinegar is a viable option but also a tangy one!
Whole or Chunked Vegetables -running out of places to over-winter vegetables? Try this method!
Homemade Vinegar-vinegar is the simplest of all! You’ll find several varieties and methods here.
And may I say…happy fermenting!