Food preservation technique

From enfascination

Jump to: navigation, search

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.