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Fermented Foods

by Janella August 30, 2013

Before we started canning food our Foremothers were fermenting fruits and veggies in salt water and spices then leaving them to see out the winter in the cellar or a dark cupboard. What better way to ensure none of the abundance from spring and summer was wasted? It’s a frugal, sensible and extremely healthy way to use your produce. Fermented foods have made a bit of a come back in recent times. For Macrobiotic (a Japanese diet) followers they never left. And the same in Europe where foods like sauerkraut and dill pickles are a staple and important part of their diets.

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