It is such a shame that business/ industry have stolen (and ruined in my opinion!) another artisanal form of preserving food. They have been replaced with vinegary or sugary rubbish! Pasteurisation produces bottles and jars for supermarket shelves, but are not so great for you when eaten in large quantities, can be loaded with other additives, stabilisers and/or sugar. They have been robbed of all those beneficial bacteria, not to mention the enzymes you are missing out on, destroyed with high heat, aaaand if you don't lactoferment, you don't get the essential nutrient choline which is formed during the ferment. Have people forgotten that some of our favourite condiments were designed to aid our digestion, not simply to decorate your meals, or slather things in sugar? Anyhoo, i wont start too much of a mini rant!!
Not only are lactofermented foods better for you, but they taste great, make you feel great, help digestion and you have so much more variety then what is available on the shelves at your local supermarket.
Xmas day ham, and cherry chutney. |
It is a really easy process too! I save my whey from cheese making, kefir milk, or when i drain yoghurt for cream cheese etc. it stores in the fridge for ages! up to 6 weeks i believe. So it is just a matter of preparing the food (use organic if you can, homegrown even better!!) wash, chopping, removing pits etc. Mix it up with some water, whey and salt. The salt is to inhibit unwanted bacteria until there are sufficient numbers of lactobacilli. You can add other flavourings like herbs and spices. Just make sure the food is completely covered in liquid, seal and leave at room temp-2 days for fruits, 3 for veg. then transfer to cold storage. Consume fruits within 2 months. longer for veg. Some folk say they wont touch their krauts until they are 6 months old!
I am very excited to try more produce from my own garden, and to try more relishes, and salsa style stuff, also in different consistencies. Nom nom nom!! :D