Archive: https://archive.today/In9fy
From the post:
>Lacto-fermentation, a process that transforms ordinary ingredients into tangy and nutritious delights, has been practiced for centuries across cultures. From sauerkraut to kimchi, lacto-fermented foods have been cherished for their unique flavours and long shelf life. In this blog post, we'll take a journey through time to explore the fascinating history of lacto-fermentation, its cultural significance, and the enduring legacy of this ancient preservation technique.
The cabbage based ones (sauerkraut and kimchi) are loaded with vitamin C. Always have a bunch in your stores so you don't need to worry so much about fruits if shtf. The prebiotics and fiber are also very good factors.
We ferment cabbage (kraut and kimchi), cauliflower, peppers (hot and otherwise) and pickles. Mrs. Duck has also been messing around with kombucha-like lacto-fermented beverages. It's real easy and doesn't take much time, and doesn't take much (if any) special equipment. And most importantly:
You get lots of tasty stuff to eat that you know where it came from and how it was prepared.
It is the antithesis of goyslop.
I agree. I have not done a lot with stuff like that but I really like knowing where everything came from and how it was prepared. I do try to grow a lot too and hope to have a huge greenhouse soon so overproduction will be a thing even with sharing with neighbors.
(post is archived)