Ferment Friday 1

July 27, 2012

Wooo Hooo, gotta Love Fridays!

Because Fridays are great, let’s talk about a great subject on Fridays, Fermenting.

Now you may be thinking of some fermented products you like most but we’ll be discussing many fermenting things here on Ferment Friday. Our modern culture has refrigeration. It’s a beautiful thing that we can go to the refrigerator and grab a favorite drink or snack out of it and enjoy it. It’s a thing I’m afraid we take for granted though.

Did you know that refrigeration for home and domestic use didn’t come along until 1913?

What if the power grid goes down for an extended time? Modern refrigeration will go by the wayside for a time. I know I don’t like to think about it, but that what we do as preppers. How will you keep things cool? How will we keep food? How can we preserve things without refrigeration? How long will things last when we can’t keep them in a refrigerator? What will we do for those perishable things we normally keep refrigerated?

That’s what fermenting is all about. For years before modern refrigeration people fermented, dried and stored items. We’ve lost those arts for the most part but need to get them back.
Years ago the sailors were sick, died and many were permanently affected by a disease now know as scurvy or scorbutus. Scurvy, if not treated is fatal. Captains of ships would take on more people than needed for a trip know that as many as half may die from scurvy. This went on for centuries in some cultures while other cultures had remedies for it. It wasn’t until the 1750’s that someone actually documented that limes would alleviate the scourge of scurvy. It was in 1932 that we found the actual cause to be a lack of Vitamin C.

One of things some cultures found to alleviate the danger of scurvy was sauerkraut. Sauerkraut is simply fermented cabbage. It is fermented to keep it longer and allow it to be available year round. Some believe that way the Vikings were able to cruise the world in ships is because of a form of sauerkraut. It’s simple to make, if you know how.

Have you been taking you popular and ever so expensive probiotics lately? Did you know you could make your own? Sauerkraut may have been one of the original probiotics. Teaming with beneficial bacteria, sauerkraut aids digestion and help promote an excellent immune system with the benefits it has to your intestinal tract.

Fermenting cabbage simply takes having cabbage, some sea salt and a little water, that’s it, except for time. Basically you chop the cabbage, put it in a crock or jar, cover it with brine or slightly salty water and wait. (See links and resources for more detail). It may take six or more weeks depending on your climate and the season, but kept submerged under the liquid it will ferment and make a delectable treat that is high in vitamin C and K.

Trust me, homemade sauerkraut tastes nothing like you have tasted from a jar or can you bought in a store. All those (here in America) are pasteurized and that process has destroyed many of the benefits of real fermented food. Many fermented foods have a huge amount of probiotics and other beneficial bacteria. These keep your colon and stomach healthy and provide wonderful stuff to help build your immune system.

Check out these simple instructions at Wikihow.com

Here’s an awesome book on Sauerkraut; Making Sauerkraut and Pickled Vegetables at Home

And another great reference on The Art of Fermentation.

Watch some of these videos on making sauerkraut;

How to make Sauerkraut Fast http://youtu.be/0l0joPdfV7E

Make your own Sauerkraut! Raw Vegan Recipe – http://youtu.be/6gObQR5Vm4M

Make your own Sauerkraut GardenForkTV – http://youtu.be/P5a3n2WzGKA

Make your Sauerkraut – http://youtu.be/1SLNnJcnors

I’ve made sauerkraut in clay crocks and jars. Great stuff. I have also fermented broccoli, cauliflower, Brussels sprouts and carrots the same way you do cabbage. All yummy stuff. So, learn about fermenting, not only will it allow you to store foods well past the season they are normally available but they have incredible health benefits as well.

The beauty of many fermented foods is the extra nutritional value. Even beer was done in the past for the benefits of the herbs included along with the ferment itself. Really, it was! Check out this book on Sacred and Herbal Healing Beers . Seriously, I learned so much from this book. Very Insightful. I have it in paperback for reference if Sitx brings about tough times.

Here on Ferment Fridays we’ll discuss many ferments (including beer guys) in the future. So, keep coming back.




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One Response to Ferment Friday 1

  1. Happy Preppers on March 6, 2013 at 2:59 pm

    Please visit us on Facebook! We love connecting with like-minded preppers. HAPPY PREPPERS

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