uckyo/
AdobeStock.com
Studies show that fermented foods and beverages provide beneficial probiotics to the gut microbiome. Anyone can give fermentation a try with ordinary kitchen tools—a knife, cutting board, mixing bowl and a jar. “Certain ferments, such as yogurt or tempeh, require specific temperature ranges,” advises Katz.
Cold Storage Many fruits and vegetables freeze well, but a basement or backyard root cellar is a no- electricity, cold storage method. Items that store well in a root cellar include most root crops and firm fruits like apples and pears. “Root cellars use the natural, cool, moist conditions underground for fruit and vegetable storage. Earth-sheltered options work best for cooler climates where the ground temp is naturally cooler,” says Laurie Neverman in Denmark, Wisconsin, creator of
CommonSenseHome.com. Tose with no outdoor spot or cold basement room can still use cold storage. “Some crops like onions, garlic, potatoes, winter squash, apples and carrots keep well in dark, dry, cool room temperatures of about 55 degrees,” says Neverman. Food preservation methods extend the
blessings of the harvest. A little preparation now will provide edible delights for months to come.
Julie Peterson writes from rural Wisconsin. Reach out at
JuliePeterson2222@gmail.com.
Food Preservation Resources
National Center for Home Food Preservation:
nchfp.uga.edu
Ball & Kerr recipes and products for canning:
FreshPreserving.com
Complete Dehydrator Cookbook, by Carole Cancler
The Pickled Pantry: From Apples to Zucchini, by Andrea Chesman
Root Cellaring: Natural Cold Storage of Fruits & Vegetables, by Mike and Nancy Bubel
Natural Awakenings recommends using organic, non-GMO (genetically modified) and non-bromated ingredients whenever possible. August 2021 21
‘Clean the Garden’ Kimchi
Tis easy kimchi recipe turns common garden veggies into a spicy probiotic ferment that’s loaded with good bacteria and health benefits. yield: 32 servings
4 Tbsp sea salt and 4 cups water 1 lb Chinese cabbage (napa or bok choy preferred, but other cabbage will do)
1 daikon radish or a few red radishes 1 to 2 carrots 1 to 2 (minimum) onions (or shallots or leeks) 3 to 4 (minimum) cloves garlic 3 to 4 hot red chilies to taste (seeds removed, dried is fine, nothing with preservatives)
2 to 3 Tbsp (minimum) fresh grated ginger root
Prepare brine in a nonreactive container such as a glass bowl or large measuring cup. Mix water and salt, and stir thoroughly to dissolve salt.
Cut up cabbage, radishes and carrots. (Add in other vegetables as an option.) Mix vegetables together and move them into fermentation vessel. Cover vegetables with brine.
Use a fermentation weight or plate with a heavy object to weigh the vegetables down and keep them below the brine. (Mix more brine if needed to make sure vegetables are completely submerged.) Put a cloth over the fermentation vessel and wait for vegetables to soſten (a few hours or overnight).
Drain the brine from the vegetables, reserving it. Give the vegetables a taste. Tey should be salty, but not too salty. Sprinkle on additional salt, if needed, and mix; rinse if too salty.
Mix the onion, garlic, chilies and ginger into the drained vegetables and blend well. Pack the vegetable mix into the fermentation vessel. Use the fermentation weight or plate to press it down until the brine covers the kimchi-in-progress. Add a little brine back, if needed, to make sure the vegetables are completely covered.
Cover the fermentation vessel with a cloth and leave it on the counter for about a week. Taste test to check the fermentation. When happy with the flavor, the kimchi is done. Store in the refrigerator in a glass container to stop the fermentation.
Recipe by Laurie Neverman at
CommonSenseHome.com.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32
