Vintage Food Hack: Fermenting (Part 1)

[et_pb_section admin_label="section"][et_pb_row admin_label="row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] Ever kept a book around forever unopened? Then you finally crack it open and realize you have been missing out?I recently had this experience with The Art of Fermentation by Katz. I loved the idea of this book, (and of having time to read all its 438 pages) but I just never did. In fact, I didn’t even open it, not once! That is, until I had to write an article on lacto-fermentation. I opened “the book” to see if it would be useful and credible as a reference. Wow, was it ever! If I didn’t have a deadline, I would have sat down and read the entire thing cover to cover then and there! [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="1_3"][/et_pb_column][et_pb_column type="2_3"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] Side note: In the category of things you should know about me. I love to read, and I am a procrastinate-until-the-last-minute-but-somehow-get-it-done kind of person. Hence, my situation. Okay, back to the point. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] I wrote a pretty good article, if I do say so myself. It was informative and official and all that jazz (and you can read it here). But what I want to share with you, my readers, is the joy and excitement I get when I learn about and think about fermenting! [/et_pb_text][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2015/08/Ferments.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid"] [/et_pb_image][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

Why, you ask?

Well let me tell you... [/et_pb_text][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

  • I LOVE learning to do things that our ancestors knew how to do. I am an Old Soul, and I try to make the most of every opportunity I have to do things the old-fashioned way.
  • I HATE throwing food away. It comes from growing up in a large family, I suppose. Or perhaps my Hungarian ancestry. But fermenting allow me to preserve food longer.
  • I LOVE using fermenting as a hack! I can get more out of my vegetables by fermenting them because it increases the nutritional availability of what is present in the vegetable naturally, without adding anything else!
  • I CAN buy vegetables in season, and locally!
  • I GET probiotic benefit from the vegetables, and variety matters.
  • I KNOW what I am eating in my sauerkraut, banana peppers, etc because I added the ingredients.
  • I SAVE money by making my own ferments.
  • I GET to know and connect with what I am consuming, which is an important part of thoughtful eating.

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Does that jazz you up at all?

Can’t wait to get started, you say?

Keep calm and hold on.

Soon we will talk a little more about what fermenting is and how to get started.

Stay tuned!

And Onward!

[/et_pb_text][/et_pb_column][et_pb_column type="1_2"][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2015/08/ferments_300x300-72.jpg" title_text="Just a few fermenting options" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid"] [/et_pb_image][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

Just a few fermenting options...

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