I tried a few lacto-fermented foods in 2009 but I really plan to focus on fermenting things more this summer instead of canning. It uses less energy, takes less time, and leaves more of the nutrients intact initially. I say initially because over time they will oxidize which also happens when you can foods. Freezing seems to be the most nutritious long term storage for foods.
My 2010 strategy, however, will be to put up fewer things and focus on truly eating seasonally. When I do put things up I will focus on using lacto-fermentation first and plan to have a 4 month supply to carry us over to the next season of crops.
For instance, I had to harvest all the winter crops this month in order to start the spring/summer things. This leaves us with lots of overwintered cabbage, kale and carrots in the fridge and none of those things will keep longer than a few weeks but it will be 6-8 weeks before the next round of things come in. By fermenting the cabbage and carrots I can get them to last for months.
Lacto-fermentation was the earliest form of food preservation and we still have carryovers today in the guise of deli pickles, saurkraut and kim chee. These very traditional foods are frequently made using vinegar today but the tastier and healthier forms were fermented rather than pickled.
If you don’t have a blog you can still participate by emailing me your entries which I can post and link to for you or by adding them in the comments. And if you do have a blog please link back to this entry when posting so we increase the number of fermentation experiments and get new ideas.
I’m excited to see what everyone has fermented!
Let me introduce you to my friend Mr. Linky.
Simply enter your name with a brief description of what you fermented like this (Sustainable Eats – Lacto-fermented Salmon) and then link to your blog entry where you’ve blogged about your fermented food. Mr. Linky is easy. And thanks so much for participating!