Today we’ll finish up the food preservation series with a brief discussion of fermentation. Since I don’t ferment foods nearly as often as I should, I don’t have many tips for you. However in the list of resources below, I’ve included information on Sandor Ellix Katz, who in my opinion is one of the best resources for learning how to ferment foods. I also recommend that you check out the book Nourishing Traditions by Sally Fallon and attend your local chapter of the Weston A. Price Foundation to learn more information on the importance of fermentation. Your local chapter might even offer demonstrations and classes to teach you how to ferment foods.
Fermentation. This time of the year—sauerkraut and just about anything else.
- The foods are often more easily digested and contain high amounts of probiotics.
- Little equipment is needed. The equipment needed varies based on what you are making.
- If you have never fermented foods, I recommend that you take a class, attend a Weston A. Price Foundation meeting or Slow Foods meeting to learn more.
- As with any food preservation, there is a risk of becoming sick if the food is not prepared correctly.
Food Preservation Resources--
Better Homes and Gardens America’s All Time Favorite Canning & Preserving Recipes, 1996
Ball Blue Book Guide to Home Canning, Freezing, and Dehydration, 1995
Ball Complete Book of Home Preserving, Edited by Judi Kingry and Lauren Devine, 2006
Small-Batch Preserving, Ellie Topp & Margaret Howard, 2001
Wild Fermentation by Sandor Ellix Katz, 2003 and www.wildfermentation.com
Root Cellaring: Natural Cold Storage of Fruits and Vegetables by Mike and Nancy Bubel, 1990
Couponingincriticaltimes.blogspot.com (look under food preservation) email me at firstname.lastname@example.org with questions