"That sounds fantastically yum! I've read about the lacto fermented kraut before, I believe it was from a Mother Earth News issue, but never tried it. I bought it, though, and loved it enough to commit to trying it for myself! …"
Farm Dreams
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Sandy Troth
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Pat Barr replied to Sandy Troth's discussion Lacto-fermentation in the group Heritage techniques
"Where'd you harvest Swiss Chard this time of year?
I'll be very interested in how it tastes!
Pat"
Sandy Troth replied to Sandy Troth's discussion Lacto-fermentation in the group Heritage techniques
"Pat, I just cleaned, strung and cut chard ribs into 1/2 by 1 1/2 inch strips and dropped them into a cleaned, scalded and dried wine bottle and covered them with water and corked the bottle. I'll go through a process of rinsing and…"
Pat Barr replied to Sandy Troth's discussion Lacto-fermentation in the group Heritage techniques
"Thanks... I'll (and I'm sure more than "just" me) will be very interested in the results.
Pat"
Sandy Troth replied to Sandy Troth's discussion Lacto-fermentation in the group Heritage techniques
"No, Pat, I haven't tried it...just got the book and am wanting to try the process. Got some organic chard yesterday and am going to try the recipe for chard "ribs" that are fermented in a corked bottle. I'll post the…"
Pat Barr replied to Sandy Troth's discussion Lacto-fermentation in the group Heritage techniques
"Sandy,
I was going to ask first time I read this discussion (and I did look at the book lol), have you actually tried this?
Pat"
Sandy Troth replied to Sandy Troth's discussion Lacto-fermentation in the group Heritage techniques
"Yes...with all the controversy re: BPA in cans, I understand your not being a fan! Neither am I. The interesting thing about the recipe that I posted for the tomato balls was that it incorporated just about every possible method of…"
Heather S replied to Sandy Troth's discussion Lacto-fermentation in the group Heritage techniques
"I'm not a huge fan of cans (the metal), though interesting and neat that the municipalities supports families in food preservation. I prefer bottling with heat but the option to use vinegars etc to act as the holding agent is very interesting."
Sandy Troth replied to Sandy Troth's discussion Lacto-fermentation in the group Heritage techniques
"Yes... we live in the Appalachian mountains of Virginia and the locals here can their venison, beef, pork & chicken. There are community canneries run by the schools and the municipalities available to the local people for free. The…"
Heather S replied to Sandy Troth's discussion Lacto-fermentation in the group Heritage techniques
"Wow, that sounds DELICIOUS. I'd love to know more about these skills too. My partner's family in northern Canada live largely off the land and bottle all sorts of wild game (moose, caribou, wild duck, sea birds, wild salmon etc) as well as…"
Sandy Troth added a discussion to the group Heritage techniques
Lacto-fermentation
I recently got a book, "Preserving Food Without Freezing or Canning," that has a lot of information on lactic fermentation. Basically, it's the same process as making kraut, but the recipes and techniques in this book go far beyond kraut and have me fascinated. All the recipes are from French, organic gardeners and farmers who who are passing down their families' secrets. Any of you have experience with preserving your veggies this way? Here is an unusual recipe from this book as an…See More
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