If you find this post useful, please take one second to like, share, or tweet it. Thanks!
©2012 Shanna Lea (formerly Shanna Ohmes)
Fermenting foods has been a part of food preservation for thousands of years before modern canning and freezing methods became available. Fermenting foods increases the nutritional value, is easy to do, uses little resources and increases the good bacteria back into your intestinal tract.
What is Fermentation?
“Fermentation is the transformative action of micro-organisms”, says Sandor Katz in his new Fermentation Workshop with Sandor Katz DVD Trailer video. Preserving food is the main reason people have fermented food through the ages. Ways of preserving food have been with acids, alcohol, salt, vinegar, oil, sugar, lactic fermentation, drying and cold storage.
Sauerkraut, slaw, kefir, kimchi, yogurt, pickles, cheese, meats are a few of the traditional foods that have long been preserved by these methods by traditional cultures worldwide.
As explained in the video and the books: Fermentation changes food by
- Pre-digestion: the fermentation process breaks the food down in a pre-digested form before it enters our bodies
- Increasing nutritional content of food: Fermented foods have higher levels of B vitamins than raw foods
Fermentation of foods is an essential method of food preservation to learn if you are homesteading and learning self-sufficiency. Check out the video trailer and the books Wild Fermentation by Sandor Katz and Preserving Food without Freezing or Canning by The Gardeners and Farmers of Centre Terre Vivante below to learn how to preserve food through fermentation.