Easy way to Preserve Vegetables Plus Increase Their Nutritional Value
Preserving foods is something that has been done for thousands of years, it allowed us to save food for the winter. It nourishes us and provides us with probiotics, perfect for maintaining a healthy gut bacteria and in our bodies, that will in the end allow us to have a good life with less time spent in bed do to sickness.
There are other ways of preserving your vegetables then just freezing or canning them. The more traditional way of preserving before refrigeration was fermentation. This method actually increases the nutritional value of the vegetables unlike other methods where the nutritional values were lost.
Sally Fallon book – “Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats” will direct you in more nutritional ways of preparing and preserving your food, including fermentation.
As I start to look to ways for preserving the abundance of the garden harvest I ran across this interesting article at Happy Bee Gardens and it caused me to look further into fermentation. I had made the traditional sauerkraut – but had never tried much else. Now I am inspired and I hope you will be too with the articles below plus some unique fermentation recipes. Check it out.
Fermentation: The Easy, Healthy, and Tasty Way to Preserve Vegetables
In the course of my master gardener training, I had the privilege of attending a seminar on food preservation. At the time, I was basking in the glow of my new canning skills. Shimmering batches of kiwi-strawberry preserves, jalapeño pepper jam, and other weird combinations lined my pantry shelves. Packed with sugar and boiled to death, canned treats were fun to have around, but much of the foods’ nutritional value was lost.
The seminar on fermentation as a method of preserving fresh foods, led by Monica Corrado, of Simply Being Well, introduced me to an entirely different ball game. I’d eaten plenty of kim chi and sauerkraut, but never gave a thought to how they were made. I just assumed they were “pickled.” Monica explained that fermentation is an ancient and widely overlooked method of “pickling” that involves the breakdown of carbohydrates into lactic acid, or sugar into alcohol. While hot water baths required for canning essentially destroy nutrients, fermentation awakens healthy bacteria that enhance foods’ nutritional value.
Fermentation is far easier than canning, since it requires neither the intense sterilization process, nor the dance with danger that ensues when working with enormous cauldrons of boiling water and glass jars. Fermentation simply requires finely chopped vegetables, clean glass containers, and a little counter top space.