Food preservation technique
From enfascination
Latest revision as of 22:46, 3 May 2008
Wild something
Food preservation is important.
lts say i belong to a CSA. i get 35 pounds of veggies a week. its not the most convenient, you get ten pounds of turnips and you can preseve them:
pickling ( salting) jarring (and jelly) fermenting drying (and curing)
if you have an ecxes of vegetable: clean, slice, slice, put in a jar. apply pressure. spice.
sugar controls vinegar to alcohol ratio
5-6 weeks for kimchee (cabbage)
fruit kimchee is alcoholic in 8 days.
a plausible argument for local being healthier: you get exposed to the organisms that grow in your area.