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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.

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.

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[–] • 1 pt

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.

[–] • 0 pt

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.